Pico de Gallo
Submitted by kandace on November 4, 2006 - 1:19pm
(12 votes)
Servings:
Makes about 4 cupsA spicy, fresh raw salsa.
Ingredients:
1 pint cherry tomatoes, halved or quarterd - depending on size
½ small yellow onion, diced
1 cup cilantro,
chopped
4 clove garlic, minced
2 lemons, juiced
1½ teaspoon ground cumin
¾ teaspoon ground
corriander
¾ teaspoon celtic sea salt
¼ teaspoon cayenne
1 tablespoon cold pressed olive oil (optional)
Preparation:
- Mix all ingredients together.
- Serve.
For best results, let sit in the refrigerator for at least a couple hours before serving – this allows the flavors to really set in. Great recipe to make the day before you want to eat it.
10 reponses to "Pico de Gallo"
1. I liked this recipe - very
I liked this recipe - very refreshing. I did find that juice from two lemons was too much. Perhaps you didn't mean to juice them, as I did. Next time I will use just one lemon. :)
2. nice, I did this for the
nice, I did this for the first time today.
had all the ingredients, and fresh cilantro in my garden, which I planted especcialy for some recipes I found here.
but I was reading before that fresh cilantro leaves have a very strong taste, and I put just a little bit - still enough to flavour this dish very strongly.
3. I make pico alot. I often
I make pico alot. I often add raw corn, jicama cubes, and avocado and it makes a nice meal. The way it is typically made here in Texas is without the spices and adding a little chili such as jalapeno or serrano, I would try dried cilantro if you can't find fresh. You could add a little green onion to give it that fresh green color.
4. flybaby, i wonder if you ever
flybaby, i wonder if you ever tried parsley with this and how it turned out...
5.
Do you think I could use parsley instead of the cilantro? Cos I can't get cilantro here:(
6.
OMG! So rawsome. For once my creation came out looking exactly like the picture! I am totally in love with this recipe. So easy to make, and since whole foods sells cilantro in huge bunches, now I have something to make with them. Thank you for sharing this :)
7.
I gave it a try without the oil - couldn't tell a difference at all! Thanks for the tip.
8.
This recipe is great - I normally do it without the oil and it tastes just as good!
9.
The variations sound really good. I've also used scallions in place of onions when I've been out and that was great as well. I'm trying the jalepeno/agave idea next!
10.
I make one like this with a couple of variations...
I use red onion because it is sweeter and fresh minced jalapeno or serrano (hot!) chile instead of the dried spices. Then I hit it with a bit of agave nectar which really seems to make it pop!! The little bit of sweet and the hot together are muey bueno!! Add some raw tortillas and ¡Ole!