Pico de gallo is a simple lightly spiced salad usually served in Mexico with hearty main courses, or used to stuff birds before cooking them and so on. It tastes fresh and bright and can be a great side dish to almost anything. If you want to fix yourself a light Mexican meal on a quick weekday, try this as a salad next to a serving of made-ahead Arroz Verde, for example. Enjoy :)
One recipe source (though the Internet is full of others): here.
Last year: Cocoa and chili biscotti (Aztec-style biscuits).
Two years ago: Cajeta cake squares (Molten caramel cake).
Three years ago: Scottish cardamom griddle scones, with butter and honey.
Ingredients (for a small-medium bowl):
- 4 medium tomatoes
- 1/4 of a small red onion, chopped
- a few cilantro leaves, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped green chiles
- juice from 1/2 lime
- salt and pepper to taste
Just chop up the tomatoes and mix with the rest of the ingredients. Try to assemble it not long before serving, or the taste might get too watery/wilted. It's done, dig in! :)
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