Pico de Gallo
Pico de Gallo is a traditional dish and staple in Latin homes and restaurants around the world. It’s eaten alone or as a topping for countless Mexican dishes. Authentic Pico must have tomatoes, green peppers, onions, cilantro and lime.
Pico de Gallo
We’ve been making this fresh salsa for decades. It’s still a great appetizer, any time of year but summer tomatoes let the Pico shine. Use vine ripened or smaller grape/cherry tomatoes – the key is to have new fresh ones. Pico de Gallo and Guacamole always show up with Tacos.
Ingredients
- 1 lb. (454 gr) tomatoes, finely diced
- ½ cup (60 gr) finely diced red onion
- 3 TBSP (26 gr) seeded and finely diced jalapeño pepper
- 1 TBSP fresh lime juice
- ½ cup (15 gr) finely chopped cilantro
- ½ tsp. salt
- ½ tsp. minced garlic
Instructions
- Core tomatoes (if using larger ones) and dice. I use seeds and juice of the tomato for an accurate CHO. Place in serving dish.
- I use a ziplock bag to hold the jalapeno after cutting in half lengthwise. Remove white membrane and seeds with a spoon. Also cut off the top near the stem. Once all of that is removed, the jalapeno has a nice subtle flavor. If you prefer a little heat, keep some membrane and a few seeds.
- Add diced onion and cilantro, then add fresh lime juice, salt and garlic.
- Stir and serve immediately with Tortilla Chips or as part of a larger meal of Tacos, Carne Asada and Guacamole.
Notes
Mexico and Italy have one thing in common and that is tomatoes.
Pico de Gallo has lots of cilantro and your heat level will help determine a wine. A fruit forward New Zealand Sauvignon Blanc works as will a Pinot Gris.
For reds we look to Italy.
We’ve paired Pico de Gallo with:
• Oyster Bay Sauvignon Blanc
• Kim Crawford Sauvignon Blanc
. Chianti Classico