Recipes

Spicy Pico de Gallo

The name Pico de Gallo translates as Rooster's Beak. Wikipedia has speculation about the name's origin.

A more traditional version uses serrano peppers. But our family prefers jalapeños.

A fancier version excludes the tomato seeds and juices to create a less watery result. We are too lazy and instead serve it with a slotted spoon.

Our kitchen has a spice jar with a cumin and coriander mix, ready for scrambled eggs. Adding some of it, as well as black pepper, gives this Pico de Gallo a bit more flavor complexity.

Sometimes we are in the mood for garlic, sometimes not.

With a food processor sabatier blade (s-blade), mince one at a time, in order:

• 1 medium white or yellow onion (savory, not sweet)
• 7 jalapeño peppers (seeds removed)
• 1 bunch cilantro
• 2 pounds of tomatoes

Stir in:

• 1/4 cup lime or lemon juice
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp ground coriander and/or cumin

Optionally add:

• 4 cloves of garlic, pressed

Cool at least 15 minutes. It tastes best if refrigerated overnight.