I love spicy food. Spicy Mexican fare all the better. There is something so sexy to me about pico de gallo, I can’t tell you what it is about the combination but I love it. There is a small deli by my house that we have been frequenting for the last 18 years and we just love it! They have simple authentic Latin American influences in their food that sets them apart. One of the things that I love is that they use real cilantro in their pico, I have had pico in high-end restauraunts that don’t use fresh herbs and it irks me to know end.
That is the beauty of dining and cooking to me, the essence, when you stumble upon some unassuming place, or dine at someone’s house, and they have this simply understated food that stops you in your tracks and is consistently good, and I have to say this is what I strive for any time I am cooking, and will strive for when I open my restaurant. If you know the formulas and understand the principles of cooking, you can make the simplest dishes come alive and worthy of a five-star dining experience!
So my pico de gallo is hellacious, kinda like me hell on wheels, I like to use jalapenos in mine. Now there are two teams of pico makers, ones who like heat, and will add some, like my self, and those who are purists and recognize that authentic pico does not have jalapenos.
I started putting jalapenos in my pico, becasue I am a fan of this more so than salsa these days and I use this recipe anytime I make Latin dishes, or jut with some good quality tortillas.
I hope you give this a try, it is perfect for fajitas, quesadillas, or a topping for nachos. Fresh cilantro makes this taste clean and finished.
Hellacious Pico de Gallo
A spicy version of Mexican classic, that's easy to prepare, has just the right amount of heat, and so full of fresh flavor.
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 1 lb. of diced Roma or fresh Campari tomatoes, diced small, add tomatoes to a colander with a pinch or two of salt, drain for about 15 minutes. (This is the key to fresh not bitter, pico)
- 1 small Spanish onion diced
- 2 seeded jalapenos or Serrano peppers
- juice of one lime
- bunch of fresh cilantro chopped
- Kosher salt and cracked black pepper to taste
- In a large bowl, combine tomatoes, onion,and jalapeno, season with salt and pepper. Stir, add in lime juice and mix to combine flavors. Add in cilantro, and mix well. Let sit at room temperature for about 15 minutes or more to meld flavors.
- Extras can be stored in airtight container for up to two days, but it loses so much flavor that I don’t recommend keeping it past a day!
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