Pico di Gallo is the best thing since sliced bread. No. Scratch that. It’s much, much better than sliced bread but it’s most definitely the cat’s pyjamas. Technically a condiment used to garnish things like quesadillas and tortillas, at our house we tend to eat it like a salad – or a saladiment – though still on things like quesadillas and tortilla chips…or cornbread or steak or sandwiches or…well…anything you can imagine, really.
Once you’ve got a recipe down pat you can vary it for different purposes; substitute the tomatoes with mangoes and you’ve got the perfect accompaniment for grilled chicken. Substitute the jalepenos for chipotles or horseradish and you’ve got the best burger topping ever. Substitute the cilantro for parsley, the lime for lemon, add some stinky cheese and you’ve got an excellent pasta dish. If you don’t have limes, use rice wine vinegar. One way or the other, toss the leftovers with some baby spinach and you’ve got a killer salad in under a minute. mmmMMMmmm…saladiment.
Here’s the basic recipe I use:
2 large field tomatoes, or 5 roma tomatoes (still like their texture better)
1 large red onion (the trick is to have about 1 part onion to two part tomatoes)
2 (or 4, or 18 if you like) cloves crushed garlic
juice of 1 lime
1 cup chopped cilantro
1/2 tsp ground cumin
1 tbsp olive oil
1 jalepeno finely chopped
salt and pepper to taste (seriously to taste with the salt – salt will emphasise the garlic and that may not be what you’re looking for)
Mix all of the above together and serve with whatever your little heart desires.
Here it is with its good friends guacamole and grilled vegie quesadillas: