Pico de gallo recepie...Anyone?

Hoss

I need a recepie for authentic pico de gallo.All help appreciated.Thanks.

JohnB

well -- I don't have a recipe written down but I make this all the time.

I take a bunch of roma tomatoes, seed them, dice them, put them in a colander, sprinkle with salt and let them drain for 2-6 hours, shaking the colander occasionally.

Dice 1/2 to 1 whole onion, whatever kind of onion you like.

Dice/mash 1-2 cloves garlic

take either pickled or roasted (and skinned) jalepenos and dice them. Use enough to give you the desired heat. If you're going to use the pickled, use a good crunchy brand like Trappeys

juice of 1/2 lime

1/2 cup chopped cilantro.

salt and pepper to taste

mix up and enjoy.

pico de gallo is sort of like pasta sauce, everybody has their own recipe.

fishlessman

ive made richards before, its really good

Salsa, Pico de Gallo, Richard Fl


INGREDIENTS:
6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro (fresh)
1 4 Ozs. Can Green Chiles, diced, Ortegas/El Paso or similar
1-2 Whole Jalapenos (fresh)
1 Whole Juice from 1 fresh Lime
1/4 Cup Wine Vinegar
1 Dash Cayenne Pepper
Fresh ground Pepper to taste
1/2 Oz Cuervo Gold Tequila, to taste (optional)
2-3 Tbs. Hot Italian Cherry Peppers, diced (optional)




Procedure:
1 Take tomatoes and cut in half against the stem. Remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.
2 Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomatos, onions and jalapeños to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture). BGE Direct 300°F-350°F until the skins start to char.
3 Finely dice red onion, jalapenos, and cilantro (leaves only).
4 Mix all ingredients (best the next day-will keep refrigerated for about a week)
5 This is the way we like it,but play around for your taste buds, there are choices for each palate.

Florida Grillin Girl

I make mine the exact same way as JohnB. I just don't drain the tomatoes because I like a little juice in there. Either way, it is great!
Try it!

Faith
Tampa

Hoss

Thanks ya'll. I harvested enough tomatoes and peppers to make about 5 gallons! :woohoo:

Beli

Hoss....simplicity here is the key word...
Pico de Gallo. or rooster's beak, is the colorful name given to a fresh relish of finely chopped ingredients seasoned with chile. a fresh salsa Mexicana of chopped tomatoes, chiles, onions and cilantro is refered to as pico de gallo where I live in northern México.

Other versions in the south of the country include adding fruit to it like peaches:

1 1/2 cups finely diced peeled firm ripe peaches
3 tablespoons finely chopped white onion
2 tablespoons finely chopped epazote leaves
3 serrano chiles seeds removed and finely chopped
3 tablespoons fresh lime juice
salt to taste

BUEN PROVECHO!!!

Also try substituting the peaches for the fruit of your choice ...and mix ..I use raspberry chipotle sauce with pico de gallo & it's delicious!!

Celtic Wolf

No way to get more authentic then this

When you coming to North Carolina???

Beli

Pete.....would love to go sometime.....at the moment I'm aiming at Atlanta, hope to see you there!!

Celtic Wolf

Every year I say I am coming.. Every Year something happens that I can't Every year (but one) I find a way..

So lets get the I am coming part out of the way.. :woohoo:

GriffinGaDawg

grip

Richard Fl

This one is my favorite. specvially with bologna.

Salsa, Pico de Gallo, Richard Fl.


INGREDIENTS:
6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro, fresh
1 Can Green Chiles, diced, Ortegas/El Paso or similar
1-2 Whole Jalapenos, fresh
Juice from 1 fresh Lime
1/4 cup Wine Vinegar
1 dash Cayenne Pepper
Fresh ground Pepper, to taste
1/2 oz Cuervo Gold Tequila, to taste (optional)
2-3 Tbs Hot Italian Cherry Peppers, diced (optional) or La Bomba




Procedure:
1 Take tomatoes and cut in half against the stem, remove the seeds and any juices and
2 discard. Dice tomatoes in 1/4 inch pieces.
3 Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to
4 doing this, if you desire, lightly roast the whole tomato to remove the skin-gas
5 burner or grill is best, but keep some of the burnt skin for flavor and texture).
6 Finely dice red onion, jalapenos, and cilantro (leaves only).
7 Mix all ingredients (best the next day-will keep refrigerated for about a week)


Recipe Type
Appetizer, Salsa

Recipe Source
Author: Richard Howe (Richard Fl)

Source: BGE Florida Eggfest '09, Richard Fl

This is the way we like it,but play around for your taste buds, there are choices for

each palate.

Celtic Wolf

Mexican Tea hahaha

Beli

Here you are......

http://images.google.com/images?q=epazote&rls=com.microsoft:es-MX:IE-SearchBox&oe=UTF-8&sourceid=ie7&rlz=1I7GPEA_en&um=1&ie=UTF-8&ei=m4lKSum4C4jiMP3D6aYB&sa=X&oi=image_result_group&ct=title&resnum=581441153

Beli

TKS Pete!!

Hoss

Thanks everyone,I have a TON of different peppers and am trying to figure out some different things to do with them. :huh: :unsure: :ermm:

swarthmoredoc

Wow - Have I got an amazing recipe for you!

a. Around 6-7 med-lg tomatoes (really best with summer real-deal stuff)
b. 1 bunch cilantro chopped fine
c. 1 Red onion chopped fine
d. 1-2 serrano chiles chopped fine (less if you like things less hot)
e. juice of 2-3 limes
f. kosher salt to taste - at least 2 tsp
g. 1-2 Tbsp sugar
h. 1/4 cup beer of your choice

chop, mix all together, add your salt and leave to mellow covered in your fridge at least 6 hours and preferably overnight. Best served on the cooler side.

Big'un

I don't know how authenic it is but this is what we use.
1 slightly ripe tomato seeded and diced
1 Onion chopped fine
1 Jalapeno seeded and veined
cilantro leaves finely torn
pinch of salt
splash of lime juice.
Mix all ingredients and let sit to meld.

HTH.

Hoss

Thank ya'll!