Pico de Gallo
If you’re familiar with Tex-Mex cooking at all, you know that pico de gallo is a staple of this type of cuisine. Even though we don’t cook Tex-Mex all that often at home, we certainly eat a lot of it at local restaurants. We never really considered making homemade pico, until we found the recipe for “Disappearing” Pork Tenderloin, which includes pico de gallo as a topping for the pork. One of the great things about pico is how versatile it is — you can use it with many different dishes (not all of which are traditionally Tex-Mex), from pork tenderloin, to tacos, to fish. Delicioso!
Start with 1-2 teaspoons of minced serrano chiles, including the seeds. You can also use jalapenos, if you can’t find the serrano chiles.
Add 1 cup finely diced red onion.
Next, 3 tablespoons finely chopped fresh cilantro.
Then 2 cups finely diced tomatoes. We used grape tomatoes, but Dan says roma tomatoes or tomatoes on the vine would probably be best.
Add about a tablespoon of fresh lime juice.
And a tablespoon of extra virgin olive oil.
Finally, add about a teaspoon of kosher salt.
Stir all the ingredients together and you have pico de gallo!
We leave you with this fun fact: the literal translation of “pico de gallo” is beak of the rooster. (Once I looked it up, I had to share — I needed to not be the only one with that knowledge.)