Every cuisine has its version of a spicy sauce based on the fresh ingredients available in its country of origin. In Mexico, they ramp up the heat with an enormous variety of peppers. Some peppers are much much hotter than others; and if you leave the seeds in- Watch out! Pico de Gallo is a spicy Mexican sauce that can be used on everything: eggs, meat, chicken, fish, tacos -even just vegetables. It differs from salsa, in that Pico de Gallo (also called Salsa Cruda-raw salsa) is consumed raw and chunky; while Salsa is generally based on cooked ingredients and has a much juicier consistency. My preference is for Pico de Gallo because I love the fresh uncooked taste of tomatoes and mango.
As with all recipes, I recommend you adjust the amounts of Jalepeno, lime juice, sea salt and pepper to your family’s taste buds. Err on the side of too mild. You can always add more spice. It is difficult to take it away.
By the way, you may notice that there is no cilantro in this recipe. No one in my family likes cilantro. I’m using scallions to provide the green color and a flavor that we all enjoy. Please add 1/2 cup chopped cilantro if you enjoy this herb.
Prep time: 20 minutes
Hint: Wear gloves when handling the Jalepeno. The oil gets on your skin and really burns if you touch your eyes!
Pico de Gallo
By July 25, 2019Published:
- 2 cups
- 2 large plum tomatoes slightly juiced and chopped
- 1 small red onion peeled, cored and chopped
- 1/2 small Jalepeno pepper seeded
- 3 scallions green part sliced thinly
- 1/2 teaspoon garlic powder
- 1 large ripe mango chopped
- 1 large lime zested and juiced
- sea salt and black pepper to taste
- non-metal mixing bowl
- plastic gloves
- Mix all the ingredients together including the zest and juice of one lime. Taste. Add 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Stir again. Taste. Add more lime juice, sea salt and pepper as needed. Chill.