Welcome to the Tuesday version of our Savory Sunday. I feel bad that I was only able to get one recipe in last Sunday so I figured I'd put this up today to share this great recipe with everyone. It really was delicious.
This is my go-to recipe for Pico de Gallo. It's a recipe from Tyler Florence.
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
The fresh ingredients:
I only used about half, maybe a little more, of the red onion. Here are the onions chopped up:
I am not very good at dicing tomatoes. Just terrible at it. The pieces are always too big, and there's a lot of juice everywhere. It's like a regular crime scene. But there is one thing I'd really like to make an effort to improve on and that's getting rid of more juice. I saw on a cooking show recently where the host took some tomatoes and had them sit and drain basically and after 20 minutes a lot of the excess juice had come out of the tomatoes. I'd love to figure out how to do that. For now, I'll have to settle for this:
Now, the recipe calls for a Serrano chile but that adds a lot of heat so I went for the less-spicy Jalapeño, for my wife's sake. I would have used the Serrano and left some of the seeds.
Juice the lime and add the cilantro and salt. Now, I didn't use the olive oil this time. I have in the past but it's sort of a taste thing. To me, it's fine without it but you have to be careful because you are adding extra liquid in there, and the tomatoes have a lot of juice.
Still, with or without the olive oil, this recipe really makes a fresh-tasting Pico, a great condiment which doubles as a good dip.