These days, not a lot of people make their own salsa, but I think that those who do know that it adds a depth of dimension unmatched by it’s jarred, distant relative. Yes, lots of chopping is required, but I’d say it’s worth the work.

My all time favorite salsa is hands down Pico de Gallo. My aunt Arlene and uncle Mario live in El Paso, and we would often take road trips down there as a family. They have a house keeper from Mexico, and just to be nice, she would make a huge vat of her delicious Pico before she left for the day. How sweet is that?

Anyways, we figured out her recipe, and to this day, make her authentic Pico de Gallo {translating to “Rooster’s beak”}. Salsa of any kind is a great idea for a snack – filled with vitamins and minerals, and very low calorie – just swap out corn chips for celery sticks or baked zucchini chips. Now, they key here is to chop finely – it’s important to get it super small without making it too mushy.

What you’ll need:

8 firm tomatoes {we normally use roma, but beefsteak will do}

1-2 jalapeno peppers {depending on the heat you can take}

1 large onion {traditionally a white onion is used but a red can also be swapped}

1 bushel of cilantro

2 TBSP of lime juice

2 TSP of salt

1 TSP of black pepper

Very finely chop the tomatoes, jalapenos and onions.

Mince the cilantro and mix all veggies in a bowl. Add lime juice, salt and pepper, and mix. The Pico is best if it sits in the fridge for a few hours, to let the heat and acid soak into everything.

This will surely keep you warm on a cold day!



3 thoughts on “Pico

  1. Oh yea!!! Imelda made us so much pico. We’d finish it up so quickly:) I’ll let her know you still remember it. She’ll be super happy! Have. A great weekend!

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