Pico de Gallo

  1. In the work bowl of a food processor or blender, place the tomatoes, onion, cilantro, serrano, and lime juice.
  2. Pulse until you like the consistency of the salsa.
  3. Taste and add additional lime juice, if desired, and salt.
  4. Transfer to a small serving bowl and serve with tortilla chips.
  5. Pico de Gallo can be stored in a tightly covered container in the refrigerator for up to 1 week.
  6. There are countless varieties of peppers (also called chiles) available, and afcionados can identify the distinctions of each and every one.
  7. For the purpose of this book, Ill highlight just a few that are readily available and always delicious.
  8. Bell, serrano, and jalapeno are the three fresh peppers I use most often.
  9. (For information on dried chiles, see page 96).
  10. Bell peppers come in a rainbow of colors, from green to red, yellow, orange, and purple.
  11. They are crunchy and sweet, with no spicy bite whatsoever.
  12. They are welcome additions to dishes like Hungarian Paprika Chicken (page 84) and they are large enough to hold generous amounts of flavorful stuffing, as in Stuffed Green Peppers (page 116).
  13. Serrano peppers have straightforward chile flavor and good heat that is not at all overpowering.
  14. About 2 inches long, they are most often green, although you can sometimes find red ones.
  15. Serranos are enormously popular in Mexican cooking and absolutely critical in my Chunky Guacamole with Serrano Peppers (page 19) and Pico de Gallo (above).
  16. Finally, green jalapenos are widely available.
  17. They can be very hot and have a distinct flavor with grassy, green bell pepper qualities.
  18. They zip up VeraCruz Corn (page 151) and Corn Bread (page 181) with bright color, flavor, and heat.

tomatoes, white onion, fresh cilantro, serrano peppers, lime, kosher salt, tortilla chips

Taken from www.epicurious.com/recipes/food/views/pico-de-gallo-377062 (may not work)

Another recipe

Switch theme