Pico de Gallo

Pico de Gallo is spanish for “Rooster’s Beak”.  I have no idea why they call it that, but I do love it!  It’s a salsa that’s made with fresh tomatoes, onions and chilies.  I made some for our pool party yesterday using tomatoes, jalapenos and a vidalia onion from my garden.  (I had to buy the limes and cilantro.)  I can’t remember if I’ve ever posted the recipe, so here it is again:

• 3 – 4 large tomatoes
• 1 large onion
• 3 – 4 jalapeno peppers
• 1 tablespoon coarse salt (sea or kosher works best!)
• 3 large limes
• 2 teaspoons chopped fresh cilantro or 1 teaspoon dried

Cut the tops off of the tomatoes, then place cut-side down on a cutting board and slice the sides off, following the curve of the tomato.  By doing this you get just the flesh and no seeds.  No one wants seeds in their Pico.  Chop the tomato flesh and put it into a bowl; chop and add the onion.  Seed and finely chop the jalapeno peppers and add them to the tomato and onion.  Make sure you get rid of all of the seeds; you will set your guests’ mouths on fire if you don’t.  I like to chop off the tops and then carefully carve the sides off like I do with the tomato — the seeds remain intact on the center rib and you only end up with a couple of strays to pick up off of the cutting board.  Toss the chopped veggies with the cilantro and salt.  Squeeze the limes on top of everything and then mix well.

You can eat it immediately, but it gets better with age; 24 hours in the fridge is perfect.

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