Saturday Jan 26, 2008

Killer Pico

DSC_0230 DSC_0217

In a few of my last cooking blog entries, I featured some fresh pico de gallo on the dishes.  It's one of my favorite toppings for chicken, eggs, tacos, well pretty much anything.  It's super simple to make and the flavor is out of this world.  If you buy pico or salsa from the store, stop!  You're wasting money and doing your taste buds a huge disservice.

Pico de Gallo

  • 8 Roma Tomatoes, diced (cleaned and deseeded)
  • 1 Red Onion, diced
  • 5 cloves of garlic, chopped (or 2 Tbsp of pre-chopped)
  • 1 Jalapeno, diced (remove veins and seeds for less heat)
  • 1 Serrano, sliced
  • 1 bunch of Cilantro, stems removed, leaves finely chopped
  • 1 Lime, juiced
  • 1 Tbsp of Kosher/Coarse Salt
  • 1 Tbsp of Olive Oil
Once you've prepped all of the above ingredients, put in a large bowl and toss to ensure good coverage of the olive oil, salt, and lime juice.  Refrigerate for about 20 minutes to allow all the flavors to marry.  This will keep well refrigerated for about 3 to 4 days, if it lasts that long.
About

My name is Craig Bender aka ThinGuy. I'm a Principal Software Developer for Oracle's Virtual Desktop Engineering group.

I architect and evangelize the use of Oracle's Desktop technology including Sun Ray, Secure Global Desktop, and Oracle VDI.

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