By James V. Ruocco
I'm always on the market to try something new.
So, when the topic turned to "new foods to try" during a recent break from my regular job, "Pico de gallo" became the hot topic.
Have I ever tried it?
"No."
Did I ever hear of it?
"No."
Would I like to try it?
"Yes."
But first - What exactly is Pico de gallo?
Here's the breakdown:
Pico de gallo, also known as salsa fresca, salsa cruda and salsa bandera, is a minced or chopped salsa sauce made from fresh red tomatoes, white onions, serrano peppers and cilantro.
It is a traditional Mexican dish that can be served as a side dish or one that uses its main salsa ingredients in both tacos and fajitas.
The ingredients - reminiscent of the Mexican flag - are mixed together with olive oil and salt and pepper.
Lime juice, hot sauce, chili powder and chamoy can also be used for additional flavoring.
I'm told it's also very easy to make.
You just need five or six ingredients and that's it.
Ingredients
Directions:
Use fresh ripe tomatoes from the garden, from the grocer or from your favorite market or shop.
Chop the tomatoes finely into small little pieces.
Add minced white onions and fresh cilantro.
If you don't like white onions, purple onions are a great, tasty substitute.
Toss the ingredients into a bowl and stir.
Add olive oil, salt and pepper to the mix.
Do a quick taste test.
Jalapeno and serrano are optional.
Once everything is properly stirred and mixed to your liking, allow time for all of the ingredients to marinate.
This process brings out the best flavors in the Pico de gallo salsa.
Chill for 15-30 minutes before serving.
As previously mentioned, Pico de gallo can be used as a snack or side dish with tacos, tortilla chips and nachos.
At mealtime - lunch or dinner - it also goes perfect with the chicken or beef dish of your choice.
