Pico de Gallo!
If you’ve been following my instagram, you’ll know I love Mexican food. I grew up on the stuff. It’s my comfort area of cooking. The flavors of pico de gallo just take me back to childhood. My mom would put it on anything and everything. It’s seriously one of my favorite go-to fresh salads. It’s super simple to make, extremely versatile, and can be made many different ways. While you can pretty much eat it year round, summer is the perfect time to enjoy this tasty dish. All the produce is in season and at its peak flavor, it's raw, it’s fresh, it’s vegan, it’s delicious!.
Pico de gallo literally translates to “Rooster’s beak” which always confused me as a child. My mother would tell me it’s because we peck at it like roosters when we eat it with tortilla chips. Still made no sense, but our pointer finger and our thumb come together and sort of resemble the beak of the bird….maybe... Whatever the correct answer, it’s still a perfect snack or accompaniment to a meal.
Anyways, Pico de gallo is an easy dish to throw together, it uses few ingredients and if you have a knife and a bowl, you are set. You chop your ingredients, adjust the seasonings to your liking, then eat till your heart is content.
The other cool thing about pico is that it is extremely versatile. I use it all the time in my salads because it’s so juicy and can easily be used as a low calorie dressing. It’s more commonly eaten by itself as a dip with tortilla or sweet potato chips. Also pico can be used as a topping on pretty much anything like tacos or on meat or fish. It can also be made a variety of different ways.
You can change pico to suit whatever it is you’re making or to use up some of the fresh fruits you have on hand. I love mixing in avocados or other fruits such as pineapple, mango, peaches, or jicama. When I add other fruit I will usually cut back on the amount of tomato or eliminate it altogether. You can make great pico without tomato and sub oranges, grapefruit, strawberries or mixed fruit.
I know how much we love pico in my house. I make it and it rarely survives to see the next day. Below I’ve included my basic pico recipe for you to enjoy by it's self or with your next meal.
Pico de Gallo
- 5 Roma tomatoes
- Half a red onion
- 1-2 jalapeno, seeded
- Large handful cilantro
- 1 small lime
- ¼ tsp cumin
- ¼ tsp chili powder
- Salt and Pepper to taste
Dice the tomatoes and onion, chop jalapeño and cilantro and place in a large bowl. Squeeze lime and add seasonings. Toss and eat it up!
Variation: Avocado -add 2 avocados, and more lime and a salt to taste, so it doesn’t get funky so fast.
Peach - 5 Peaches , 2 tomatoes, omit the cumin, chili powder and pepper.
What do you like to put your Pico on??
Much Salad Love,
Carrie ~ LettuceBeDifferent