Pico de Gallo

Pico de Gallo is something that I can eat by the bowlful, I love it that much. I will pile it on top of enchiladas or burritos, use it to fill a taco, plunk it on a plate of nachos, scoop it onto the top of an omelet or poached egg, or simply use it as shown here, as a tasty dipper for tortilla chips.  I really have no recipe for it.  Generally, I just rummage through the vegetable bin to see what I have on hand and those are the amounts that I use, but any pico de gallo worth its salt must have tomatoes, onion, and cilantro to be really good. Sometimes I want mine a bit heavier and, in this case, will stir in a tablespoon or two of Melissa’s Hatch Salsa (something else that I can just spoon out of the jar).  Here is an approximation of what I used to make this version, but feel free to experiment on your own, and be sure to tell me the outcome.

Pico de Gallo

1 cup medium-dice tomatoes (seeded before dicing)
2 tablespoons minced red onion
1/2 teaspoon red wine vinegar

1 teaspoon fresh lime juice

1 heaping tablespoon chopped cilantro
1/2 canned chipotle pepper, minced (and seeded, to lessen heat)

Pinch of cumin
Salt, to taste

Combine all the ingredients and mix well. Pico de gallo is something that really needs to be consumed immediately.  It can be refrigerated overnight, but do drain off the accumulated juices before serving.

This post is linked to:

Creative Ways

Create It Thursday

Home and Garden Thursday

Full Plate Thursday