Make Pico de Gallo for Cinco de Mayo

Pico de gallo is a garden salsa. It uses the freshest ingredients to make a crunchy and flavorful alternative to the commercially available cooked salsas. With less liquid than traditional salsa, pico de gallo can be used as a condiment in sandwiches and egg recipes, as well as a flavorful ingredient in rice and pasta dishes. Once you understand the basic recipe, you can adjust the proportions and use your own variations to make a healthy summer accompaniment to meats, vegetables, and appetizers.

The Secret to Good Pico de Gallo

The secret to a good pico de gallo is in selecting flavorful tomatoes. Vine ripened tomatoes have the most robust flavor and aroma. Although most recipes use plum tomatoes because they have firm flesh and less water, a mixture of tomatoes made up of three parts plum tomatoes and one part beefsteak or another variety will give you a more complex flavor. The tomatoes should be blanched, skinned, seeded, and the flesh chopped fine.

Pico de Gallo Recipe

1 lb. mixed tomatoes (skinned and seeded)
1 jalapeno pepper, chopped fine (seeded)
½ bell pepper, chopped fine
2 green onions, chopped fine
2 tbsp. minced red onion
2 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley
1 minced tomatillo (small)
½ tsp. cumin
¼ tsp. cinnamon
½ tsp. celery salt
1 tsp. garlic paste (or garlic minced very fine)
1 tbsp. hot sauce
1 tbsp Worcestershire sauce
2 tbsp. lime juice
1 tsp. vinegar
1 tsp. sugar
½ tsp. pepper
1 tsp. salt

Chop and blend all ingredients and refrigerate for at least two hours. If a drier product is desired, discard some of the extra liquid.

A blend of many ingredients makes your pico de gallo a complex but refreshing addition to a festive lunch or dinner. Cinco de Mayo is a great time to put together a batch of pico de gayo for friends and family. It's fast, easy, and it's always a hit.

Pico de Gallo Variations

This recipe is also excellent with the addition of a diced avocado, chopped black olives, or grated and minced carrot. To learn more about herbs for food, crafts, and home remedies, visit my herb blog: The Herb Gardener.

Note: Sometimes called Pico de Gayo, this dish is always delicious.