Pica de Gallo
Homemade Pica de Gallo
Pica de Gallo is one of those super, simple sides that may not be mentioned at your barbecue but will be remembered. If you’re grilling up any sort of Mexican barbecue specialty, then put Pica de Gallo on your menu. You make Pica de Gallo ahead, so it’s no trouble at all to have on hand and whip out when the meal is ready.
If you’re not familiar with Pica de Gallo, then it’s kind of like salsa or kind of like Mexican salad. Really, it’s sort of a combination. You have the fresh vegetables like in a salad but mixed rather like salsa but without the cooked mushy tomatoes. It’s light and crisp but can be used just as you’d use any salsa from a jar.
Pica de Gallo is one of the easiest dishes I make. The only work really goes in the chopping or in the squeezing if you use fresh fruit.
Pica de Gallo
• 2 finely diced onions (white onion is traditional)
• 2 large finely diced tomatoes (really don’t use the canned ones - yuck)
• 1/3 cup finely chopped cilantro (fresh is great – sprinkle is OK if you can’t find fresh)
• 2 fresh jalapenos, finely diced (go fresh if you can – use from jar if necessary)
• 1/8 tsp. pepper (freshly ground is nice –table pepper is OK)
• juice of 1 orange (or 1 TBS of orange juice)
• juice of 2 limes (1 TBS of the lime that comes in the plastic -squirt lime or lime juice bottle)
• 1 tsp salt
Chop onions and tomatoes. You want little chunks the size of M&M candies or a bit smaller.
Chop cilantro and jalapenos.
Juice the fruit if you don’t use bottled juice. Don't keep the pulp - just the juice.
Mix everything together.
Chill overnight in the refrigerator.
That’s it. You have Pica de Gallo. And, boy is it tasty.
Note: If you're making homemade Pica de Gallo, you may want to try making your own hot nachos on the grill. It's easy and fun to make grilled nachos. Very quick too.