Thursday, October 11, 2007
Pico de Gallo
This summer, desperate for a twist on my super-easy pico de gallo (4 ingredients, you know what they are) I started looking for a slightly different take on the traditional pico. But I didn't want it to be TOO different. None of that "made with basil" pico garbage. I ended up finding my recipe in a WONDERFUL cookbook by Mark Bittman - How to Cook Everything. He isn't kidding about the everything. If you need a reference cookbook, it's a great choice. I need a reference cookbook because anytime I go outside of my chicken comfort zone, I have no idea what I'm doing. Mark helps me through those trying times.
I served this pico for the first time at our annual 4th of July party. It was gone in about 3 minutes, so I'm guessing that meant it was good? Anyway, it's not too tough - although the chopping scallions part is rough on eyes - but the reward is worth the onion trauma! I wish I had a picture because this stuff is gorgeous. Maybe next time I make it I will take one - if I don't eat it all first.
PICO DE GALLO
from How to Cook Everything, by Mark Bittman
2 C cored, peeled, seeded, and coarsely chopped tomatoes
1 C minced chopped scallions (preferred), onion, or a combination
1/2 t minced garlic
2 T freshly squeezed lime juice
Salt and freshly ground pepper to taste
2 stemmed and minced jalapeno or hot red chiles, or to taste, or cayenne or crushed red pepper flakes to taste
1/2 C minced fresh cilantro leaves
1. Combine first six ingredients, then taste and see whether you want to add more salt, pepper, or chiles. Stir in about half of the cilantro, then set aside for 1 hour, or cover and refrigerate for up to 1 day.
2. Taste and adjust seasoning, garnish with remaining cilantro, and serve.
I used Roma tomatoes - I like them better. I would also go with the scallions - it sucks to chop them all up but don't worry, it's totally worth it in the end! I go a little longer on the garlic than Mark indicates. The first time I made this I think I used not jalapenos. But it was still very tasty...basically, you just can't screw up this pico. So throw in whatever you like.