It’s all in the small even dicing. It really makes a difference when the vegetables are hand cut. A spin in a food processor yields salsa. Without a recipe you can stop by your local farmers market and buy your ‘six’: tomato, sweet pepper, hot pepper, onion, cilantro and lime. Use what they have today by interchanging heirlooms for tomatoes; red, orange or yellow for green sweet peppers; Anaheim’s for jalapenos; Vidalia’s or Walla Walla’s for red onion; parsley for cilantro; and even lemon for limes. Be creative here because there’s more than one way to make a fabulous fresh Pico de Gallo.
One of my favorite ways to serve Pico de Gallo is with some sturdy tortilla chips for a party starter. But I also serve it table side with south of the border fare like tacos, burritos, enchiladas and quesadillas. A favorite of mine is to crown a plate of nachos with Pico de Gallo and let the miniature vegetable dice run into all the chip crevices so there’s flavor in every bite. Crispy, cheesy, spicy appetizer or movie treat.
2011 AniversaRecipe – Strawberries Seurat
Recipe: Baja Pico de Gallo
Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 2 Cups | Level: Easy
- 2 tomatoes, finely diced
- 1/2 green pepper, finely diced
- 1 jalapeno pepper, very finely diced
- 1/2 red onion, finely diced
- 1/4 cup cilantro leaves, chopped
- Juice of one lime
- Sturdy chips
1 Combine the tomatoes, peppers, onion, cilantro and lime juice in medium bowl. Serve with chips.
The Baja peninsula of Mexico raises more tomatoes than any other place in Mexico. This south of the border dish is named for this region.
Serve with tacos, burritos, enchiladas, and quesadillas.
Scoop over the top of nachos.
- Exchange red tomatoes for heirlooms.
- Exchange green for red, orange or yellow peppers.
- Exchange jalapenos for Anaheim or other hot pepper.
- Exchange red for sweet onions.
- Exchange cilantro for parsley.
- Exchange lime for lemon juice.
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: August 23, 2012