If you are new to my blog, there was a time when I worked as a waitress at a local Tex-Mex restaurant. This particular restaurant had the philosophy that regardless of your hired position, it was important for you to be trained in all of the areas of the restaurant. You know, so you could not only understand what everyone else has to do but also as a server, let’s say, you would be able to tell the customers exactly what is in the food and when it was made. This is the only restaurant in my life as a server / bartender (well over 15 years) that I can guarantee you that the food will be fresh and of the highest quality! I can’t tell you here what it is called since I am telling you their recipes (heehee) but if you ask me privately, I will tell you! lol
Pico de Gallo is a Mexican salsa. I looked up the meaning of Pico de Gallo and here is what Wikipedia has to say…
“According to food writer Sharon Tyler Herbst, pico de gallo (“rooster’s beak”) is named thus because originally people ate it by pinching pieces between the thumb and forefinger.”
Now, I know that some of you are asking, ” It’s a salsa Lisa?” and to that I say yes it’s a salsa but it is not the liquid-y like salsa that Mexican restaurants give you with chips for free while you wait for your food. As a former server can I just tell how much we servers HATE those free chips and salsa!? Some customers really want an excess of them! In fact, some people come in and want bowls and bowls of them and they are not nice if you get busy and don’t refill the bowls immediately! I mean come on people! Give your poor server a chance to breathe!
Anyway, totally off topic there. Sorry, I just had a server not so nice flashback! lol
Back to the subject. The kind of salsa that you are thinking of is just a different kind of salsa. You know, I had a friend who used to say that Mexican food was all just different forms of tacos. Enchilada – a taco rolled up and baked. Fajita – a taco that you have to make yourself while getting smoke in your eyes. lol
Pico de Gallo is made with fresh ingredients and is drier than the type of salsa you get with chips. That kind of salsa is made with stewed tomatoes and often tomato paste. Pico de Gallo can be used in all the ways you use salsa but in my opinion, it makes a better topping for nachos because it is not as wet as your typical salsa. No soggy nachos please!
All you need to make a batch of Pico de Gallo are 6 ingredients and about 10 minutes! How about that for simple?! Tomatoes, onion, jalapeños, cilantro, lime juice and zest and salt. That’s it! Isn’t it amazing how putting together such simple ingredients can turn into something delicious and healthy? I like to make some Pico de Gallo and put it on something completely unexpected like some filets of Basa or Tilapia. Mmmmm-mmmmm, soooo good!
- 5 or 6 small tomatoes (you can use any kind of tomato but Roma tomatoes have fewer seeds and pulp so you will have a drier Pico. You can use garden tomatoes just make sure to remove the seeds.), chopped
- 1 small white onion or 1/2 of a regular one, diced (you can also use red onion if that is your preference but the restaurant used white)
- 1 or 2 jalapeño peppers, Seeded and diced finely (use 1 if you do not like spice)
- 1 bunch of fresh cilantro, chopped
- 1 lime, zest and juice
- Salt, according to taste
- Combine all of the ingredients in a bowl and toss to combine. That’s all folks! Eat and enjoy!
If you are looking at my picture above and thinking, mmmm I sure would like to make some Guacamole but you don’t know how. Well, I have you covered with my Restaurant Style Guacamole!
Happy chopping! xo
4 thoughts on “Restaurant Style Pico de Gallo”
I love this and have made it at home – it’s good with fresh corn, too. Now I want to make a batch! 🙂
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I love it with corn too! Mango is a nice add-in as well. xo
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