Monday, February 06, 2012

Pico de Gallo

When I began including significantly more Raw foods into my diet, I began to look at restaurant menus in a whole new way.  Mexican restaurants are my favorite, because if they have nothing else, I can always enjoy an ample dish of pico de gallo along with some fresh guacamole.  I like a little spicy, but not too much, so I was motivated to start making my own.  I crave this always.  Once started, this has become one of my weekly staples, and a favorite to share for potluck gatherings.

Good tomatoes aren't always easy to come by in the wintry Midwest.  I pick the best I can, but have had to make do with some not-so-great tomatoes.  With the mix of peppers, lime, and cilantro, this recipe can be a little forgiving of those sorry, weary traveled nightshades.  But when summer comes, boy, those tomatoes will steal the show.

Seed and dice the tomatoes.  For this batch to have some and share some, I used ten Roma tomatoes.  This can be a big job, especially if you are me and get a little lost in the threads during the slicing and dicing.  When I just want to get it done, I throw them in the food processor and using the s-blade, pulse them a bit.  This batch above was for a party, so I wanted them pretty.  With Pandora's family folk station on some hip swinging, toe tapping tunes, I made quick work of those babies without loosing a digit.

Rinse the cilantro and pulse in the processor.  You can also chop them to bits, but time... that's the advantage of owning one of these machines.  I don't bother separating the leaves from the stems.  Once I learned the stems are about as savory as the leaves, I wondered why I had been wasting my time for all those years.

Put a half of red onion (or my usual preference, a bunch of green onions), two jalapenos, and two cloves of garlic into the processor and pulse.

All in it looks something like this.  Add the juice of one lime (fresh, please), about a tablespoon of olive oil, a teaspoon of salt, and grind some pepper over the top.  Mix.  Taste.  Then start adjusting.  Here the onion was too strong so I kept adding tomatoes until it found balance.  Then the lime started to disappear so I added two more.  Yum.   A little more salt and a few more grinds of pepper later and it was perfect.  This is why you won't find too many quantities in my recipes.  Once I think I've got it perfect, I'll record it, make it again, and it won't be the same.

Taste, adjust, mix and repeat.

And clean up.

Share to a room full of football fans and feel the love.  (Didn't Madonna look great, last night?)

Pico de Gallo
Roma Tomatoes
Jalapeno Peppers
Red Onion (or bunch of green)
Lime Juice
Olive Oil

1 comment:

  1. Oh man, my mouth waters when I look at your food pictures. I was also relieved when I saw your last picture of the mess that was left. I don't think my kitchen ever looks like the other pics!