Friday, June 3, 2011

Pico De Gallo by The Frio River

A fresh Pico De Gallo is a handy dish to have around.  Its simple and versatile.  When the summer tomatoes start showing up at the local market or in your garden Pico is just that much better.  I like the randomness of the chopped pieces; as well as, the variations of spice and flavor.  A fresh batch doesn't last long around our house.

This is our outdoor kitchen at our family camp on the Frio River.  Fixin food is comforting here.  Food tastes better here. The secret ingredient is the aroma of the river.  It has a soothing effect on the soul.  Food made with a relaxed soul is good for the digestion.

I like to let some red onions relax in a puddle of lime juice first.  Relaxed onions compliment the other ingredients instead of stealing the show.

That's one ripe tomato, and one seeded jalapeño.  Normally I would add another jalapeño not seeded for some fire, but I had some folks at the camp that I didn't want to hurt.  Add a pinch of salt and fresh ground black pepper so the tomato starts to sweat.

Roll enough cilantro to make like a golf ball, chop it, and add.  There is also two small chopped garlic cloves in there.

Now is a good time to add in the slightly pickled red onion.  This was about a half of a red onion.

Pico De Gallo goes with everything.  We made some scrambled eggs with chorizo to assemble breakfast tacos in warm corn tortillas.

After breakfast Parker got a good lather of sun screen from his mommy to get ready for a day of swimming in the Frio.  Either that or he was crying because the Pico De Gallo was all gone.

Pico De Gallo Recipe - Enough to top a dozen or so tacos.

The Line Up
1 ripe tomato
1 lime
1/2 cup chopped cilantro
1/2 red onion
2 garlic cloves
1 seeded jalapeño

The Fixin Part
Chop the red onion and squeeze 2/3's of the lime over them.  Add a pinch of kosher salt and stir.  Let it sit while you chop the rest of the ingredients.  Chop the tomato, jalapeno, garlic, and cilantro.  Mix in a pinch of salt, a little fresh ground black pepper, and squeeze in the last wedge of lime.  Stir, cover and chill for a short spell.  Make just enough for a day or two.  It's best super fresh.

Cheers! Scott

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