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Published on April 24th, 2013 | by Liz Babiak

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Pico de gallo recipe — pulsed to perfection

I remember the first time I had pico de gallo (peeko-day-guy-o): I was still in high school and at a local tex-mex chain with some extended family. The server brought over some salty nacho chips and a little bowl of “restaurant salsa” as we then called it, and my cousins and I devoured it like Orange Crush. It was addicting and, somehow, felt like such a treat.

I didn’t try making my own until I moved out and fajitas became a mainstay on the dinner menu. Being a big food fan, I’ve watched a lot of the Food Network Canada and incorporated Chef Michael Smith’s Tomato Tip into my preparation when it’s not tomato season. I perfected my recipe when we got a food processor as a wedding gift and I started pulsing my Pico. If you like it a little chunkier, don’t pulse it very long or dice everything by hand.

Like everything, Pico de Gallo is about personal preference. Use this recipe as a foundation to develop your own favourite recipe and really amp up your Mexican fiestas. Maybe you like it spicier, lime-ier, or garlic-ier.

Pico de Gallo Recipe
Yield: About 3 cups
Prep Time: 5 minutes

Ingredients
1 28 fl. oz. can of whole tomatoes, drained*
2 cloves garlic
¾ cup red onion, peeled and roughly chopped
1 jalapeño, halved and seeds removed (unless you’d like some heat)
2/3 cup fresh cilantro, leaves and stems
1 tsp. lime zest, grated
Juice of 1 lime
Salt + pepper to taste

Add tomatoes and garlic to food processor** and pulse until the tomatoes have been broken into chunks that are about the size of your chopped onion. Add the rest of the ingredients and process until it’s the consistency you like — we like it fairly fine, but not smooth. Transfer the mixture to a bowl and refrigerate for 1 hour, then drain off the excess liquid (the tomatoes will relax and let off some juice). Now it’s ready to enjoy, but it will also keep in the fridge for about a week.

*When tomatoes are in season, I’ll de-skin and de-seed about 5 good-sized tomatoes instead of using canned.
** If you don’t have a food processor, chop the ingredients by hand and stir.

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About the Author

has four super-powers: cooking, creating, communicating, and obsessing. She's a traveller, storyteller, and wannabe gangsta who's almost always hungry.



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