To see the world in a grain of sand…

Pico de Gallo

…and taste summer in a bowl. The summer season is one of the best times to go for fresh vegetables and fruit. I made some grilled chicken and traditionally it calls for roasted vegetables as a side dish but I felt like something lighter and very acidic to cut through the delicious buttery chicken.

So I made Pico de Gallo by spending a meditative 15 minutes simply chopping, dicing and mincing corinader, mint, seeded cucumbers, white onions, tomatoes and garlic. Toss with salt and a healthy squeeze of lime and you have a highly acidic – summer tomatoes contain a lot of acid – Pico de Gallo which can be used as a tangy salsa (a Mexican thingy) dip, Ceviche marinade or a side salad for heavy stuff like the Sambal Oelek Chicken.

Oh yes, for even more deliciousness, bung the whole thing in the fridge for half an hour to allow the flavors to integrate before (draining and) serving.

William Blake may rise from his grave at my butchering of his poem but I guarantee that he’ll enjoy the bright, fresh and tangy Pico de Gallo and taste summer in a bowl.

Roughly Dice An Onion...


Posted on 31st Jul 2009 in Recipes, Spanish

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