Saturday, April 7, 2012

Favorite Pico

This is my favorite pico de gallo recipe. It is well-balanced, flavorful without being too hot and best of all, it is easy to pull together.
Pico de Gallo

Pulse together in a food processor:
  1/4 cup coarsely chopped sweet white onion
  1/4 cup fresh cilantro
  1 coarsely chopped clove of fresh garlic
  1/2 coarsely chopped and seeded fresh jalapeƱo or Serrano chili
Stir into the above mixture:
2 ripe, medium tomatoes finely chopped
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

Let mixture set for one hour to blend flavors. Of course you can adjust the ingredients to taste. This is a good recipe for those of us who prefer flavor over heat. Best used within two hours of prep...but it is still tasty after one night in the fridge. I use it to top my beer battered fish tacos (recipe coming soon) really, the sky's the limit. This morning I pan-fried two corn tortillas in a little olive oil and butter, slipped a couple of slices of jack cheese between them, tossed in an egg, over-easy, layered it up and topped it with pico. YUM!

Pan-fried egg on fresh corn tortillas with jack cheese and pica de gallo. Enjoy!


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