So which of you kept the secret of pico de gallo from me all my life? I thought I HATED it until this past year when Chili’s (yes, as in the restaurant) opened my eyes to a whole new world of flavor. Think pico on Chicken Enchilada soup, quesadillas, tacos, etc. I’m eternally indebted. As my thank-you gift to the world, I’m passing along my own tribute recipe to Mr. De Gallo. Enjoy (and if you don’t, pretend that I’m not the one who made up this recipe…thanks)!
4 Fresh Tomatoes (seeded)–thank you Nana and Papa for gardening
1/2 White or yellow onion– shoot, use a purple one if you’re feeling sassy
1 Fresh jalapeno (seeded if you aren’t into setting your mouth on fire) or a few teaspoons from a jar if that’s your most valiant effort
Fresh Cilantro (to taste- or omit if you’re like me and think that it tastes like metal– although I’ve made up with cilantro in recent days as well. I included it in tonight’s little pico party…)
3 Tablespoons of Lime Juice
1 Teaspoon of Kosher Salt
Fresh ground black pepper
Throw all of the above in a food processor and pulse 8ish times, drain off excess liquid and enjoy! That’s it…really.
*The food processor makes it look a little rugged and, well, haphazard. If you want it to look a little more neat and tidy, chop up all veggies on your own and mix up in a bowl. I assume that you would end up with significantly less liquid this way too. I’ll try that next. Tonight was all about convenience. *
Side note: Please forgive all photos. I’m now officially accepting donations for a new camera and Adobe Photoshop. (no, no…not really… because we all know that I’m absolutely going to win one from The Pioneer Woman soon.) 😉 Speaking of Ree, doesn’t this pico recipe make you want to try this?! Let’s all try it soon and reconvene to discuss. Ready, set…go!