Sharksbaja - 9-29-2005 at 12:56 PM
Does anyone have a good recipe for pico de gallo?
Mucho gusto!
[Edited on 9-30-2005 by Sharksbaja]
comitan - 9-29-2005 at 01:18 PM
Tienda CCC La Paz (Del Monte)
Go look in your local grocer.
Pico de Gallo ala mi abuelita
Bajalero - 9-29-2005 at 01:47 PM
Sharks:
In a real stone molcahete , add 1 teas. sal, 2 cloves ajo and grind into a paste.
Add the amount of heat you would like in it ( I like to start with 2 chile negro cabrones and go from there) You can use dried chile japon , arbol ,
serrano or jalapeno
Now you can add some tomate and mash them up also. 2 to 6 ripe medium romas will do depending on how concentrated you want the chile.
For extra depth , pan fry the tomatoes in a little olive oil till the skin is charred . Peel them but a little of the burnt skin will add a nice
flavor to go along with the sauce . You can roast the chiles also if you wish.
Some people add some fresh chopped cilantro but with this sauce I prefer it without
Make your own adjustments and additions a little at a time.
ie a pinch of sugar , a little more garlic, touch olive oil etc.
Be Brave
Sharksbaja - 9-29-2005 at 02:09 PM
ME TOO, THANKS!
Osprey - 9-29-2005 at 05:08 PM
Sharks, sorry I wasn't the first to see your post. The difference between salsa picante and pico de gallo is that pico has fruit in it. The fruit
will be whatever is in season in that region of Mexico, Central American or S. America, Texas, etc. at the time you make it. In short: pico de gallo
- fruit. No fruit -- salsa.
Oso - 9-29-2005 at 05:21 PM
?chile negro cabrones?
Bajalero - 9-30-2005 at 08:20 AM
Osprey:
Abuela says that when she grew up the only fruit they had any where near was an old tamarind tree.
She says that you can put that in if you like / but when queried as to the addition of fruit in your pico she pursed her lips and posed a severe
glare then muttered something to the affect of "eres estillo chilango" . End of that conversation
Now since her grandmother, who grew up on a desert rancho is long since passed , taught her the old ways in the kitchen I will just leave the subect
for others who seek the truth in salsa
Oso:
My grandmother has these chiles that are black when immature , turn red when ripe , about the size of a small serrano , fiery and have a good flavor.
Sometimes they're a little too wild thus the cabrones description 
synch - 10-13-2005 at 12:12 PM
Chop onions, tomatoes, chilis and cilantro.
Chill and serve.