Homemade Pico de Gallo

picodegallo I hate tomatoes. I mean loath them with a passion. I think fresh tomatoes are a slimy scourge sent down from some alien planet. I can eat tomato sauce, ketchup, and salsa but have never been able to hold down a fresh tomato. I don’t know the reason why but they make me gag. I have tried to psych myself  up and buckle down and force myself to avail.

The other day I tried some nachos at a local restaurant and I forgot to ask them to leave the Pico off.  I wanted to  ask them if they could remake it,  but as it was my fault for not asking when ordering I chose to eat around the Pico. This did not work all that well, but thankfully led to my love of Pico de Gallo.  I wasn’t sure at first if it was an anomaly,  because everything this restaurant makes is absolutely fabulous. So, I was on a search of the internet for an authentic recipe. picodegallo4

It turns out that I can handle the tomatoes in Pico because of the salting process of the tomatoes draws out the excess moisture creating a tomato I find more palatable.  This is an important step that keeps your Pico from becoming a mess. The cilantro in this recipe makes this homemade Pico de Gallo  on of my new favorite foods. It gives it such a bright clean flavor. picodegallo2

I know some people hate cilantro, but it has been scientifically proven to taste like soap to some people. I am so glad I don’t fall into this category.

I love to add Pico de Gallo to many different dishes from nachos to grilled fish. It can really take a dish up a notch.  Add to nachos using nacho cheese sauce and guacamole to impress the family.

Homemade Pico de Gallo

Ingredients:

  • 3 cups diced ripe Roma tomatoes(any variety will work)
  • 1 teaspoon salt
  • 1/2 finely diced onion
  • 2 Jalapenos diced with seed and pith removed (leave in if you want extra spicy)
  • juice from one lemon or lime
  • 1/2 finely dice fresh cilantro leaves

Instructions:

  • In a bowl combine diced tomatoes with salt and mix well.
  • Put tomatoes in a mesh strainer to drain for 15 to 30 minutes stirring at least twice.
  • Combine remaining ingredients in a medium bowl then add drained tomatoes.

Notes

Inspired by Chefworks

http://tenatthetable.com/frugal-living/homemade-pico-de-gallo/

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3 Thoughts on “Homemade Pico de Gallo

  1. You know what’s funny? I can’t stand tomatoes either unless they’re in something like a pico de gallo or a really good salsa. I’ll eat ketchup, pasta sauce, etc, but I never liked the actual veggie on its own. I love cilantro! The smell of it alone makes me happy!

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