Tuesday, June 23, 2009

Pico de Gallo

You know what's funny? People always say how much they love salsa, but really they're saying I love sauce. Or when you say you love pico de gallo you're really saying I love rooster beak. Granted, in Spanish they will know what you're talking about. As will everyone you say it to in English. It's just funny.

I don't think I knew what pico de gallo was until very recently. I always thought of it is the chunky, not spicy salsa, when in reality it's the chunky, not spicy, yet flavorful salsa. And probably the easiest and most impressive looking salsa to make.

If you've noticed, I've made a lot of recipes with cilantro in it lately. When I buy fresh, organic cilantro, it comes in large quantities, so I plan on making a lot of cilantro recipes that week. I hate to waste anything.

We went to Kung Fu last night and the grocery so it was too late to make anything exciting. A little pico de gallo can really boost a simple dish of black beans and brown rice. I didn't do anything special to the rice, but I do like to add a little chili powder or chipotle powder to the beans to give it some smokey flavor. Avocado adds a little fat [[well a lot, but it's good fat]] and flavor.

[[Pico de Gallo]]

1/2 small white onion, finely chopped
1 small Roma tomato, chopped
6-7 pickled jalapenos, finely chopped
1 tbs fresh cilantro, chopped
juice from 1/2 small lime

-- Combine all ingredients. Refrigerate leftovers.
-- You can experiment with other mild peppers or try red onions instead of white.

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