10.01.2010

Pico de Gallo (Beak of the Rooster) Salsa



This classic staple to almost anything you could possibly eat made in Mexico, is one of our favorites here at Taco Talk. Lots of opinions. Lots of predilections. Here is a very easy recipe for you to try at home because the most important thing about this salsa is that it be FRESH as both tomatoes and onions oxidize and spoil VERY quickly.

It has so many meanings.... Could be something you peck at little by little. Something that bites you with it's beak flavor/heat wise. Something hot that shows if you are macho like a rooster etc. Use your imagination and make up your own story involving Roosters!

Makes enough for two - on tacos or as garnish or for a small serving of chips - Double accordingly

1 small jalapeno (use a serrano if you are feeling bold - skinnier but hotter)
1 large clove of garlic (if you don't like raw garlic you can leave this out)
1 large shallot (or use 1/3 of a white onion or a maui onion or a red onion)
generous handful of cilantro - chopped
8 cherry tomatoes or 2 large roma tomatoes or 2 med heirlooms
1 lime (juiced) get a nice ripe soft one... (sometimes I like to use white vinegar instead - 2 tbl.)
1 tsp. of salt
1/2 tsp of pepper
1 tsp. of olive oil (good green stuff - helps salsa last longer and makes it glisten)

Chop all your ingredients finely. Yes, you can 'seed' your tomatoes by cutting in half and scrapping out the runny middle. I like the runny middle but it lasts longer without.

Cut your chile in half and then chop open side down. Scrape away seeds. After you have to wash EVERYTHING really well or you could get chile burn. Cold water and rubbing your fingers along DULL side of stainless steel knife should take care of chile burn, onion/garlic smell etc.

Add the lime juice, oil, salt and pepper etc. Toss together with a spoon and ENJOY.

Salt to taste. I find it needs a lot of salt to bring out flavor but you could always start with less and add as you go.

Please try it and email us the results!

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