Saturday, July 3, 2010

Pico de Gallo (Organic)

In Mexican cuisine, Pico de Gallo (Spanish for "rooster's beak") is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chilies (typically jalapeños or Serrano’s). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (leaf of coriander), cucumber, radish or other fresh firm pulpy fruit such as mango. Pico de Gallo can be used in much the same way as Mexican salsas or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

2 Large Tomatoes - Organic
½ - 1 Vidalia Onion (to taste) or, 4-6 medium Green Onions - Organic
3 Cloves Fresh Garlic (minced)
Juice of one lime
½ tsp. Parsley
1 Tbls. EVOO
1-3 Tbls. Chopped fresh Cilantro (half if using Dry Cilantro Spice)
1 Tsp. Fresh ground Sea Salt
½ Tsp. fresh ground Black Pepper
Optional: 1 Fresh Jalapeno peppers (or more to taste)

Directions - Seed and dice tomatoes. Chop onion and mince the jalapeno and garlic. In a glass bowl add the fresh cilantro, salt, pepper, olive oil and lime, mix well. Cover and refrigerate for at least 3 hours. Best if served the next day.