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Pico de gallo recepie...Anyone?

Hoss
Hoss Posts: 14,600
edited November -0001 in EggHead Forum
I need a recepie for authentic pico de gallo.All help appreciated.Thanks. :)
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Comments

  • JohnB
    JohnB Posts: 183
    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.
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  • fishlessman
    fishlessman Posts: 34,583
    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.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    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
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Hoss
    Hoss Posts: 14,600
    Thanks ya'll. ;) I harvested enough tomatoes and peppers to make about 5 gallons! :woohoo:
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  • Beli
    Beli Posts: 10,751
    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!!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    No way to get more authentic then this :)

    When you coming to North Carolina???
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  • Beli
    Beli Posts: 10,751
    Pete.....would love to go sometime.....at the moment I'm aiming at Atlanta, hope to see you there!!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    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:
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  • GriffinGaDawg
    GriffinGaDawg Posts: 332
    grip
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  • Richard Fl
    Richard Fl Posts: 8,297
    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.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Mexican Tea hahaha
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  • Beli
    Beli Posts: 10,751
    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
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  • Beli
    Beli Posts: 10,751
    TKS Pete!!
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  • Hoss
    Hoss Posts: 14,600
    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: :whistle:
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  • swarthmoredoc
    swarthmoredoc Posts: 6
    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.
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  • Big'un
    Big'un Posts: 5,909
    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.
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  • Hoss
    Hoss Posts: 14,600
    Thank ya'll! ;)
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