Pico de Gallo
This is a salsa I use more than any other. These flavors capture the true essence of Mexico, crisp and refreshing! I can't think of a taco this does not taste good on - well maybe a sweet one.
To roast chiles, such as New Mexico, Anaheim, poblano, jalapeño and habanero: Preheat greased outdoor grill to medium or preheat broiler. Place fresh chiles on outdoor grill or gas stovetop over medium heat or arrange on a baking sheet and place 2 to 3 inches (5 to 7.5 cm) away from heat under broiler. Grill or broil, turning often with tongs, until surfaces of skin are lightly charred and blistered. Immediately place peppers in a paper or plastic bag, or an airtight container and close tightly. Let peppers cool for 12 to 15 minutes. Peel off charred skin and remove stems and seeds. Tear into strips or chop as needed according to the recipe. Wash your hands thoroughly after handling chiles. Refrigerate peppers for up to 3 days or freeze in airtight container for up to 6 months.
Makes2 cups (500 mL)
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionFamily Get-together, game day
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Textureherby, hot & spicy
Type of Dishsalsa, sauces
- 4 tomatoes, seeded and diced
- 4 green onions, greens parts only, minced
- 3 jalapeños, seeded and minced
- 2 serrano chile peppers, seeded and minced
- 1 onion, finely chopped
- 2 tbsp minced fresh cilantro 30 mL
- Juice of 2 limes
- Kosher salt
In a large bowl, combine tomatoes, green onions, jalapeños, serrano chiles, onion and cilantro. Add lime juice and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours. Add salt to taste just before serving.
2011 Kelley Cleary Coffeen