Thursday, June 5, 2008

MSH Presents: Pico De Gallo

Everything below this 'graph is from MSH. Her Pico is absolutely fantastic, and goes great on everything I've tried it with so far, including her chili. You don't need chips - scramble some egg whites, fry up some bacon (according to Men's Health it really is healthier than other breakfast meats) and throw all of the above and some pico in a tortilla for a healthy, protein-packed breakfast taco. If you've made the pico the night before, that's even better, because the flavors get a chance to blend. Yum.

This recipe is one of my favorites. It is a great condiment that can go on chicken, beef, pork, fish, or other meats. It is also great for dipping. It is a little labor intensive, but well worth the effort. Enjoy!

Pico de Gallo

8-10 Roma tomatoes, diced
1-2 jalapeƱos; seeded, ribbed, and finely diced
1 bunch green onions, sliced
½ red onion, finely diced
½ white onion
juice of 2 limes
¼ tsp. garlic powder
¼ tsp. dried parsley flakes
salt & pepper to taste

In a large bowl add the diced tomatoes, then salt them with ¼ tsp. of salt, and stir. Add the rest of the ingredients, and stir. When I squeeze the juice from the limes, I like to use my kitchen shears to cut the pulp into the mixture – it adds more lime flavor! Taste the mixture, when all of the ingredients have been added, and adjust the seasoning accordingly.

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