Homemade Pico de Gallo is awesome.

Especially if you make it really garlicky.  Then it can even be described as massively epic.

Discuss.

discuss? how about a frickin RECIPE!

i agree!!!

Original Post by crazydiamondchrysalis:

discuss? how about a frickin RECIPE!

 I never really follow a recipe, just chop up what I have of the following...

tomato, onion, garlic, jalepenos, cilantro...thats it.  it usually turns out OK regardless of relative portion sizes...haha!

ooo...ya know what i have always liked in pico de gallo

corn...

gives it a nice sweetness.

*scribbling furiously*

oh i can't wait for mexican night now! =D

you want a mexican?

thats not very nice. they're people too you know

Original Post by tblover900:

you want a mexican?

 

thats not very nice. they're people too you know

 beaners are people? I thought they were landscaping robots fueled with, you know, pinto beans and pico de gallo.

That's what I did too, hotfuss - except omitted the cilantro (didn't have any!  yes, I know, massive FAIL), and added lime juice and a little salt.

Me too! I did not know it was called pico de gallo, though, I thought it was just a fresh salsa. Clearly I am too far away from the Mexican border to know the difference. I will feel very chic now calling it pico de gallo.

You can't put corn in pico de gallo. Just tomato, onions, peppers and cilantro. That's pretty much it... 

Original Post by gata:

You can't put corn in pico de gallo. Just tomato, onions, peppers and cilantro. That's pretty much it... 

 erm....why not?  Is it just called something else then?

Original Post by hotfuss:

Original Post by gata:

You can't put corn in pico de gallo. Just tomato, onions, peppers and cilantro. That's pretty much it... 

 erm....why not?  Is it just called something else then?

 Bet she can't stop me! ;)

I no longer chop vegetables for pico de gallo.  I found a beautiful mixture in the supermarket produce department labeled "fresh salsa"  It's chopped better than I can do it by hand (teensy cubes of everything) and doesn't have the mooshy texture you get from chopping in a food processor.  It doesn't have enough garlic, but that's easily fixed, right? 

Last night I baked salmon fillet on a bed of this stuff, skin side up, then turned it over on the platter.  It looked pretty and was delicious. 

Original Post by clairelaine:

I no longer chop vegetables for pico de gallo.  I found a beautiful mixture in the supermarket produce department labeled "fresh salsa"  It's chopped better than I can do it by hand (teensy cubes of everything) and doesn't have the mooshy texture you get from chopping in a food processor.  It doesn't have enough garlic, but that's easily fixed, right? 

Last night I baked salmon fillet on a bed of this stuff, skin side up, then turned it over on the platter.  It looked pretty and was delicious. 

Does it have a high sodium content?  I haven't found any that isn't loaded which is why I end up making my own but if there are some out there I'd love to know.

I completely agree, but don't forget the lime juice. That makes it even better.

Now I want to buy some more tomatoes so I can have some salsa. Mmmm.