Receta Pico de Gallo
For the time being, my love affair with Asian-inspired cuisine is on hold. Why? Well come on. I live in Northern California, in a town were the major influence happens to be Hispanic. If you are wondering, the answer is YES. I love Mexican cuisine.
Since we are approaching Cinco de Mayo, expect lots of Mexican inspired recipes.
The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico’s Independence Day, which is actually September 16. Or maybe it’s just an excuse to have a margarita.
I love chips and guacamole. To make it easier on you all, I baked my own chips (recipe in a future blog post) and made this incredible Pico de Gallo.
Pico de Gallo, also called salsa fresca, is a fresh, uncooked condiment made with tomato, onion, and chili peppers.
Other ingredients may also be added, such as shrimp,or mango, just to name a few.
Pico de Gallo
Just chop up your favorite combinations to come up with your own signature salsa fresca too.
Ingredients
- 1 tomato on the vine, seeded and chopped
- ½ of a cucumber, peeled, seeded, and chopped
- 1 small yellow sweet pepper, seeded, and chopped
- 1 green onion, thinly chopped (the green part only)
- 1 jalapeno pepper, seeded and chopped ( I never use a whole jalapeno, too spicy for me)
- 1 Tablespoon chopped cilantro
- 1 Tablespoon lime juice
- 1 teaspoons finely grated lemon peel
- ⅛ teaspoon ground chipotle pepper
- ⅛ teaspoon ground cayenne pepper
- ¼ teaspoon coarse sea salt
Directions
In a bowl, combine all of the ingredients. Serve immediately. Or you can cover tightly and refrigerate up to 4 hours.
Serve with baked chips
PP Value
Zero PP per serving
3.2.1753
I hope my Asian-cuisine doesn’t get jealous of my new affair with Mexican cuisine.
How can anyone resist the temptation of a salsa fresca? The sweet, spicy, crunchy deliciousness of it all, is just calling my name.
Thanks for stopping by and have a great day.
Marlene