Pico de Gallo

Pico de Gallo

With a holiday in the U.S. this weekend, it’s prime time for a summertime party. We have lots of cookout ideas on the blog, some of which I covered at the beginning of summer with my Cookouts post. Here’s one more salsa recipe to add to last week’s Deadly Green Sauce. Unlike last week’s salsa recipe, this is a uncooked salsa, and it’s relatively mild. I suspect that the way I make it isn’t traditional. It is, however, flavorful, and makes a lot. The proportions of ingredients are a matter of individual taste. The amounts below are guidelines. Some people don’t like cilantro; you can substitute parsley, but keep in mind that the flavor will be radically different if you do. The amount of jalapeños depends on the size of the pepper as much as how hot you want it. Because this is a large batch of salsa, the amount of jalapeños in the recipe isn’t as excessive as it might appear. Use more if you want it to have more of a kick. Freshly chopped jalapeños can sometimes cause skin irritation so food handling gloves are recommended.

This makes about 6 cups.

2 onions
2 med or large tomatoes
3 average sized jalapeños (or 2 large)
1 clove garlic (2 if they’re small)
Bunch of cilantro
A little bit of parsley (optional)
5 Tbls vinegar
5 Tbls olive oil

The tomatoes should be diced by hand. I use regular slicing tomatoes for this. They’re very juicy and you’ll have a very wet mess of tomatoes when you’re done. Slide it, juice and all, from the cutting board into a large non-metallic bowl. Dice the onions finely either by hand or in a food processor. Dice the jalapeños very finely. The texture I go for is that the onions are cut finer than the tomatoes, and the jalapeños are diced more finely than the onions. The garlic I run through a garlic press. Chop up a supermarket sized bunch of cilantro as finely as you can, but don’t worry about it if some leaves slip through. I use the whole bunch, but use as much or as little as you want. I usually throw in a little parsley because I have Italian Flat Leafed Parsley in my garden almost year ’round. How much I add depends on whether it’s taking over the garden. 😉

The oil and vinegar give this almost the character of a chopped salad, albeit one in which cilantro and parsley stand in for the leafy greens. I learned to make it like this right after college; I had some that tasted great, so I asked what was in it. That’s how I found out about using an oil and vinegar dressing, which I think helps the flavors to meld.

Stir all the ingredients together well. Chill thoroughly before serving. This is good to make up ahead of time; the flavor will improve the longer it chills. Give it a good stirring before serving. As a dip, it’s fairly chunky. This is often used as a flavorful addition to wrapped-in-tortilla things.

See the Cookout for Vegetarian, Vegans and Friends who aren’t too sure about this post for cookout suggests for this Independence day. Also check out the snacks, yummy dips, and salsa tags for more recipes.

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