Sunday, November 23, 2008
I know I'm getting a little wild with the posts this weekend. Is this my 5th? 6th? I don't know, but I don't care. I'm making up for the weeks of silence from me. I don't know why I didn't write to you all, I just didn't do it. But I'm back now. And wanting to grace you with a simple delicious dish that should make you long for days of picking cilantro at The Farm. Oh wait, that's me.
Anyway, pico de gallo is all things I love, especially the lime and cilantro combination. Seriously makes my mouth do a happy dance when those flavors hit it. If I ever ate this while doing my jog-walk, you'd better watch out. I might just win every talent show you've ever seen.
This recipe is extremely forgiving. I have adopted it as my own from a conglomeration of several recipes. No need to be exact by any means. It is great as a sala for chips, on eggs for breakfast, or with any sort of Mexican food. Or really any food for that matter.
Pico de Gallo
Typically, you can just use one part tomatoes (seeded) to one part onion to one part cilantro. Throw in some minced jalapeno and juice from a lime and you're done. Chill for several hours in the fridge for even better flavor. Or, if you're like me, dig right in because you're too impatient.
10 Roma tomatoes
1 medium onion
1 bunch cilantro
1 small lime, juiced
Cut each tomato in half widthwise. You will need to get rid of all of the seeds (my favorite part of the recipe). Just stick your finger in the hole where the seeds are and they will squirt out. Make sure you're wearing an apron or are very careful to not squirt yourself. After seeding the tomatoes, finely chop and set in a bowl.
Finely chop the onion and add to the tomatos. Cut the cilantro leaves from the stems and roughly chop, adding to the bowl. Seed and chop the jalapeno (you may want to wear gloves to prevent the oils from making your hands burn) and add to the bowl with the lime juice. Stir, and you're done! Chill 2-4 hours for best flavor.