Let’s face it, with summer coming around, everyone needs a quick and easy pico de gallo recipe on hand. Don’t get me wrong, love my funky salsas, and we’ll be doing some her soon, but there’s nothing like the classic. This recipe itself is straight from Mexico, and from none other than my favorite little old lunch lady, Maritza. What made this so special is the beautiful mountain produce that was available in Valle de Bravo. We used gorgeous heirloom tomatoes, onions so strong they made you cry as soon as you picked them, and limes so tart they’d keep the stray cats away. There’s really no way to replicate it, but we can always try. This should make about a pint:
4 large, ripe tomatoes of any color, very small diced (We used whatever looked good)
1 cup vidalia onion, minced
1-2 jalapenos diced (depends on how hot you want it)
1 clove garlic crush
juice of 1 lime
1 tbsp Olive Oil
2 tbsp chopped cilantro
1 tbsp chopped oregano
1. Easiest thing in the world…Mix everything together, and let it set for 2 hours at room temp, then chill.
Now this is so simple and basic why even post it? This isn’t the creative “dude food” you’re used to. This is something so basic, it truly relies on the freshness and quality of the ingredients, which some chefs just forget about. Besides, you can add anything you want to. You want bacon salsa? Why the hell not? Add bacon. You want to use pablano peppers? SURE!!!! Use whatever the heck you want. just make sure it’s fresh.
Happy Eating
-The Doctor