Did you know there was a difference between salsa and pico de gallo?

Until recently I had no idea.

I seriously thought that pico de gallo was just a different name for salsa.

Now, I consider myself a pretty big fan of mexican food. We eat some form of mexican at least once a week, quesadillas, chilli or just a big ol’ bowl of chip and salsa.

YUM!!!!

Ok so what have I learnt . . . salsa is primarily tomatoes with a little onion, jalapeño and coriander thrown in and where pico de gallo is made up of even quantities of tomato, cilantro/coriander and onion.

Did you know?

Anyway, make this pico and you will soon see (and taste) the difference.

So my initial test of this recipe I served over some good ol’ cheese quesadillas. oh. my. word

deeeeeeeelicious!

Seriously!

Like, I served some up for spunky husbands and then had a little taste . . . as you do you know . . . to make sure its acceptable . . .

umm sorry babe what lunch?

I may have (<— read totally, absolutely did) devour his lunch and had to start again.

You have been warned. This pico de gallo is seriously addictive. Or is it addicting? I dont know, how ever you want to say it know that once you start you wont be able to stop.  You will eat the entire bowl!

Lucky its so easy to make.

Chop

Chop

Stir

Chomp

It’s seriously refreshing! Like a sweet and spicy little palate cleanser. You’ll love it.

Thanks Ree for sharing yet another killer recipe.

Doooooooo iiiiittttttttttt!!!!!

Pico De Gallo
This recipe re-written from The Pioneer Woman Cooks – Recipes from an Accidental Country Girl
Makes about 1 cup

Ingredients –

3 roma tomatoes, diced

1/4 cup red onion, finely chopped

1/4 cup cilantro (coriander) , finely chopped

1 jalapeño (more or less depending on how hot you like it)

Juice of 1/2 a lime

salt to taste

Method –

1 – Dice up the onions (I like to keep things pretty fine)

2 – Next, dice up the tomatoes equal in size and quantity to the onions.

3 – Grab your bunch of coriander (again equal in quantity to your onions and tomatoes) and chop it up nice and fine.

4 – Now, slice your jalapeño in half, with a spoon scrape out the seeds (leave some of the white membranes in if you like things a little more spicy)

5 – Dice the jalapeño very finely, you want a hint of heat and jalapeño flavour, but you don’t want to cause any fires.

6 – Now dump the four ingredients into a bowl, notice that there’s equal quantity of onion, tomato and cilantro (coriander). This is the secret to perfect pico de gallo!

7 – Squeeze the juice of half a lime into the bowl.

8 – Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings if needed. (I always taste it with a chip so the salt quantity of zee chip is factored into the tasting ;))

Note – Pico de gallo wont keep very long in the fridge- probably 24 hours or so. After that the sugars start to break down and it turns to a soupy mess. So, it’s best to make it the day you want to serve it, though you certainly could do it several hours in advance.

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Nutritional Info (approx per Tablespoon) obtained using myfitnesspal –

Cal – 8
Fat – 0
Protein – 0
Carbs – 1.7
Fiber – 0.4