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Monday, November 24, 2008

Pico de Gallo

Since we seem to have a Mexican theme going on, I thought I should include my Pico de Gallo recipe. We used salsa until I figured out how easy it was to make this. Now, we very rarely buy salsa (though I keep some on hand for Tortilla Soup now). And, this pico is not dependent on the time of year since I use canned tomatoes. (Of course, fresh are better in the summer.) This makes quite a lot (~3-4 cups, I think) since we really like it and it keeps a few days in the fridge. Just use fresh limes if you can; you can use bottled lime juice, but it won't be as good. (The fresh limes make much more of a difference than using fresh tomatoes.)

Pam's Pico de Gallo

2 15 oz cans petite diced tomatoes, well drained!
~1/2 medium sweet or yellow onion, minced very fine (~1/2 cup or so)
3/4 to 1 whole bunch of cilantro, leaves chopped, stems discarded
juice of 2 limes (~6 Tbsp.)

Put the drained tomatoes into a bowl and mix in the onion. Add more if you think it needs it. Stir in the cilantro. Add more if needed. Then, add the lime juice, making sure there's enough to coat everything really well. Stir, stir, stir. There should be some lime juice standing in the bottom of the bowl; if not, add more. Store in the fridge until ready to use. This should be made at least a couple hours ahead of time, preferably the day before. It gets better as it sits.

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