Festive Pico de Gallo

Pico de gallo. I won’t go into the literal translation of it, but it really is a refreshingly vibrant addition to any savory something. Cool, acidic, slightly sweet, and picante at the same time. Pico de gallo is traditionally found at most taquerías and other Mexican-influenced restaurants, but in Puerto Rico, you can find it just about anywhere criollo. In fact, there’s a chain of food restaurants called Pollo Tropical that offers a variety of signature Caribbean dishes and, just because it is so good with everything, they offer unlimited pico de gallo with your food. Did I mention Pollo Tropical is Cuban-owned? Talk about mixing cultures – yum.

As with sofrito, the recipe for pico de gallo varies greatly. Typically, it is slightly picante (or hot) from hot peppers, acidic and refreshingly sweet from tomatoes, onions and lime.  Some pico de gallo varieties are chunky, while others are runny. I made this recipe for pico de gallo adding a couple of twists and turns in terms of flavor, color and texture. A trio of peppers, garlic-infused oil, cilantro for freshness, and Sriracha Hot Chili Sauce® to add depth to the hot jalapeños. The last item can be found in the Asian section most supermarkets in the US, but in Puerto Rico I’ve seen it in health food stores, as well as an Asian supermarket located in Condado County.

The forecast was cloudy with a “chance of rain.” Naturally, it poured, since early in the morning. How depressing. It’s nice to know that some pico de gallo is here to brighten my breakfast though.

Yields: 4 cups of pico de gallo

Tools and Equipment

Mixing bowl

Knife

Cutting board

Small saucepan (optional)

Stove (optional)

Ingredients

3 Cloves of garlic, chopped or sliced

3 Equally-sized bell peppers (red, green, and yellow)

3 Tomatoes

1/2 Vidalia onion

1/2 Green jalapeño

1 Tbsp Extra virgin olive oil

1/4 C Lemon juice, about two lemons

1/4 C Finely chopped fresh cilantro

2 Tsps Sriracha Hot Chili Sauce®

Black pepper or pepper medley to taste

  1. In a small saucepan, heat the olive oil on medium-low, and add the garlic. Heat until the oil starts to bubble, in effect frying the garlic. Transfer the garlic and the infused oil onto a large mixing bowl and let it cool until necessary.
  2. Chop the peppers, tomatoes and the onion. For a runnier salsa, leave the pulp of the tomato. I like mine on the dryer side, so I removed it. You can puré the tomato pulp and add it to your next soup or sauce, like I did ;-).
  3. Cut the jalapeño in half and remove the stem and chop finely, be careful with all the flesh adjacent to the seeds, as it is the primary source of the heat. You can use gloves to be extra safe. Just make sure not let anything or anyone get near them once you’ve finished.
  4. Combine all the chopped goods with the garlic and oil in the mixing bowl from step #1.
  5. Add the lemon juice and the chilli sauce, mix again.
  6. Cover the bowl and refrigerate for at least an hour. The longer, the better though, as it will allow flavors from the fresh veggies and fruits to mix together in both acidic and oily phases (read: It will taste 10x better).