We have been big fans of Pico de Gallo ever since we first went to Mexico together in 2003. That was our first big Mayan ruins trip in the Yucatan and we encountered an especially delicious form at Chicanna, on the way to the ruins at Calakmul. They called it salsa fresa and we have been making and eating it ever since.
Pico is a great Happy Hour food, no calories except the chips you scoop it up with. We eat it on tacos all the time too. And eggs. And straight out of the bowl sometimes. It is that good.
Here’s how to make it. The secret for making it perfect is simple: eyeball the same amount of tomato, onion and cilantro. Then I add back a little more tomato. Add jalapeño peppers to taste; I usually use about three for about a quart or so. Kosher salt, ground pepper and lime juice add the final touches.
Onion (red or white)
Kosher salt, fresh ground pepper
Lime juice to taste. Don’t scrimp here, this makes it super yummy.
Chop everything up, mix together and let it sit for a while so the peppers take effect.
While you’re at it, make some guacamole to go with it as pictured above. Just smush up the avocados, add back some of the pico, some salt and lime juice. The key to making sure the guac doesn’t turn brown is to cover it with Saran Wrap and push the covering right down on the guac so no air is in there. Some people leave the pit in for the same reason, but this can lead to a surprise when serving.
We’re having tacos tonight with beans, avocados, olives, chicken, lettuce and pico (of course!)