During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.
To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for salsa.
See? The possibilities are endless. Get this recipe that you'll be making well into next Fall when you read more.
From Emeril Lagasse Ingredients 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups) Directions Makes about 3 cups.
Pico de Gallo
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt
From Emeril Lagasse
1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
Makes about 3 cups.