Fresh Pico De Gallo
FRESH PICO DE GALLO
4 chopped tomatoes
1 can mild green chilies
3/4 cup chopped cilantro
2 Tbl finely chopped sweet onion or red onion
1 Tbl fresh squeezed lime juice
There's no exact science to this recipe, and the possibilities are numerous, so get creative! For example, I'm not a hot chili fan, but the addition of a little chopped jalapeño or serrano peppers would certainly please the palate of some folks. Forgot to get tomatoes at the market? This recipe works well with canned diced tomatoes too! Love cilantro? Throw the whole bunch in. Most importantly, after squeezing the lime juice, save the leftovers, a fresh margarita goes well with any dish you serve with this pico de gallo :-)
When you change your eating style to Whole30 or paleo, there's a learning curve in the kitchen. It used to be that adding a creamy or cheesey sauce to an entree is how we thought to enhance the flavor, and at one time these ingredients were the "staple" items in the kitchen. The transition to using fresh herbs and healthy oil based sauces takes some time and practice, but be encouraged, you will get there! Recipes and ideas you collect along the way will eventually become new habit and replace the old "staple" items in your kitchen. This pico de gallo is superb alongside fresh grilled meat or fish, it is the perfect topping for your taco salad (Whole30 Taco Salad) or other creative salad dish, and it's great for vegetable dipping.
Pico de what, and why do I have to look up how to spell it each time? Why not just say salsa? Well, not that it really matters, but if you are a curious soul like I am, here is a little salsa lesson. Pico de gallo, also referred to as salsa fresco, is a type of salsa. The difference is that it's a fresh, uncooked mixture of chopped tomatoes and onions, cilantro, fresh chiles, lime juice, and salt, with each chopped ingredient distinctly visible, versus a salsa which is thinner consistency and often times "blended". In Mexican cuisine, pico de gallo can also be referred to as salsa fresco or salsa cruda, and other ingredients, such as shrimp, or avocado, are sometimes added. There's your pico lesson for the day.
Just mix all of the above ingredients together for this pico de gallo, pretty easy huh? After a few days it feels a little "soggy", so only make enough that you will eat in the next couple of days.
Enjoy - adios!