Summer in a bowl! That’s Pico de Gallo, a spicy Mexican condiment that’s won the taste buds of New Mexicans too.
Column for New Mexico Journey AAA Magazine column The Dish: Pico de Gallo
The Dish
Pico de Gallo
Tania Casselle
ORIGINS: A spicy Mexican condiment that’s won the taste buds of New Mexicans too, pico de gallo combines chopped fresh tomatoes, chile peppers, onions, and cilantro. The name means rooster’s beak, perhaps because the texture of this finely diced salad-like dish appears pecked by a bird’s beak, or perhaps because people used to peck at it with their fingers. Or maybe the name is inspired by the vivid colors or the sharp ‘bite.’
TASTES LIKE: Summer in a bowl! In this peak tomato season, the succulently sweet burst of New Mexico’s tomatoes blends with the heat of the jalapeno for a thirst-quenching, tongue-tingling treat to serve as a side with anything!
BEST I EVER HAD: You can taste the freshness in the sparky pico de gallo at Sandiago’s Mexican Grill in Albuquerque, made in-house daily and served to guests on arrival with crunchy fresh tostada chips and regular salsa. (Some regulars say “hold the salsa” in favor of a larger bowl of pico!) The tangy taste sensation competes with amazing views from the base of the Sandia Peak Aerial Tramway. 40 Tramway Road, Albuquerque. 505-856-6692. http://www.sandiapeakrestaurants.com
ONLINE RECIPE:
Pico de Gallo recipe courtesy of Sandiago’s Mexican Grill at the Tram in Albuquerque, http://www.sandiapeakrestaurants.com. Sandiago’s prepares a fresh five gallons of pico de gallo each day for their customers. This recipe is slightly modified so it is easy to make at home, but it still makes about 3 pounds of pico de gallo for your festive New Mexican party.
2 lbs Roma tomatoes finely diced
1 small red onion finely diced
3 Jalapeño chile peppers finely diced
4 Serrano peppers finely diced
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1 small chopped green onion
Add salt and pepper and chopped cilantro to taste.