Friday, May 17, 2013

RECIPE BOOK: Pico de Gallo [vegt, gf, raw]

Do you have a party to make food for?  
Is Mexican night coming up?  
Do you just love spicy tomato foods?  

I've got your fix.  And it's 100% raw, gluten-free, and vegan friendly.

Pico de Gallo.

Now, my first question was what is the difference between pico de gallo and salsa.  My only memory of the two is that pico de gallo sometimes comes in green.  Here's what I found on the interwebs.  The main difference between salsa and pico de gallo is that the latter is raw as well as less liquidy.  Awesome, that sounds much less messy, healthier, and full of flavor.

Spice up your Mexican foods, your typical chicken dinner, or just spoonful it into your mouth!  



2 1/2 cups Tomatoes on the vine, chopped (3-4 tomatoes)
3 garlic cloves, finely diced
1/2 lime, juiced

Optional Additions

1/2 yellow onion, finely diced
1/2 yellow bell pepper, diced
1/2 Chile pepper, finely diced
3 tbsp Cucumber, finely diced
1 tsp Cilantro
1/2 tsp Cumin, ground
1/4 tsp Cayenne pepper, ground


Chop tomatoes into chunks discarding meat and draining liquid using a strainer if necessary.  Crush and mince garlic cloves.  Mince onion. 

Add all the ingredients to a mixing bowl and mix together.  Taste and add spices if desired.  Chill until it is time to serve.

Use it as a dip for chips, a topping for Mexican food, or a great way to spice up a dinner (i.e. topped on lightly seasoned chicken).  


1.  What's your preference?  Salsa or Pico de Gallo?
I'm a pico de gallo fan over here!

2.  What do you use pico de gallo for?  Bonus if it's a non-Mexican/Spanish idea!
I'm always up for new ways to use common ingredients.

Dream.  Believe.  Achieve.  

No comments: