Sharksbaja
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Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Pico de gallo
Does anyone have a good recipe for pico de gallo?
Mucho gusto!
[Edited on 9-30-2005 by Sharksbaja]
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comitan
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Registered: 3-27-2004
Location: La Paz
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Mood: mellow
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Tienda CCC La Paz (Del Monte)
Go look in your local grocer.
Strive For The Ideal, But Deal With What\'s Real.
Every day is a new day, better than the day before.(from some song)
Lord, Keep your arm around my shoulder and your hand over my mouth.
“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
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Bajalero
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Pico de Gallo ala mi abuelita
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
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Sharksbaja
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Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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ME TOO, THANKS!
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Osprey
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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.
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Oso
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?chile negro cabrones?
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Bajalero
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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 
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synch
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Mood: wandering...
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Chop onions, tomatoes, chilis and cilantro.
Chill and serve.
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