Pico de Gallo by Aldean

  • 9 roma tomatoes or 6 beefstake (save two roma or 1 beefsteak in case you make the recipe too spicy)
  • Course Sea Salt
  • 1 green pepper
  • 1 large green or red onion
  • 2-4 skinny hot peppers (green, red or orange….these are thinner than a pinky finger, can’t remember the name)
  • one head of garlic
  • 1 lime (buy one extra in case you make the recipe too spicy)
  • 1 bundle of cilantro
Chop the tomatoes (fairly chunky – but it’s up to you)and put in a big bowl.
Sprinkle with salt – the salt is going to start breaking up the tomatoes. Don’t put enough salt to taste, the garlic and pepper are going to add some salt flavor and you can always add more but you can’t take it away. I’d say start with approximately 1/4 teaspoon.
Chop the green pepper (chunky again) and add to bowl.
Do the same with the onion – again on the chunky size.
Add the skinny hot peppers – these are diced as small as you can possibly make them – start with one. I usually do two, but we love spicy food. One trick if you make this too spicy is to add the lime – it cuts the heat. Here again with the peppers, start with less, because the copious amount of garlic you’re about to add will also add some heat.
Add the garlic (mince – one little trick to mincing is smash the garlic cloves with the side of knife – this will make peeling the garlic super easy then you can put them through your garlic mincer). I use at least 6 cloves, but again, this it to taste. Start with 4 add see how you feel about things once everything is in.
Next is the only annoying part – the cilantro. Each little leaf, to the best of your ability, needs to be removed from the sprigs. If you just chop the entire thing of cilantro, you’re going to ruin this recipe and might as well just put yourself to bed, because you’ve just ruined your entire fucking day. Once they are removed, chop just a tiny bit – i like to keep these pretty much the same size as they are and throw them in.
Roll the lime on the counter (put some weight onto it!) cut in half, insert a fork into the meat of the lime and turn and squeeze into the mixture.
Give er a taste! Need more salt? Probably! Sprinkle away! Need more garlic? Go ahead and add some you wild and crazy gal! Too much heat? Add some more lime. Still too much heat? Add some more tomatoes! Still too much heat? Throw out the batch and go to bed, there’s just not helping you.
This recipe is great with taco chips (my favorite are the scoops) or to die for in Tacos of any variant (beef, chicken, fish) yum!!!!!
xo, Aldean

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