LITTLE WINGNUT FARMS

     Pico de Gallo is a Mexican dish known for its choped vegtables and peppers.  Often thought of as a Mexican Salad, it finds popularity in the US where Tex-Mex cuisine is also served.  Often times one finds this dish as a fruit and pepper mix, although many things can be added to the base of the tomatoes and peppers and still be called Pico de Gallo.  By far the easiest way to make this is to have a basic fruit bowl and sprinkling powdered peppers over it to impart a pepper flavor.  When chosing this method it is recomended to stay with the milder peppers like Poblano and Anhiem.  Below is a basic sweet style Pico de Gallo recipe with some suggestions for changes to suit taste.

 

Pico de Gallo 

8-12 Roma Tomatoes, cubed quarter inch or less

1 Medium Sized Onion, diced (I prefer the white onions personally, but the type of onion can change the taste slightly)

6 Anahiem Peppers (These are mild but provide the pepper flavor)

6 Jalepeno Peppers (These are a medium pepper usally and provide that heat)

3 Cayenne Peppers (These are hot peppers, leave out if you don't want a spicy spicy Pico de Gallo)

1 Melon, Cubed bite size (This is the fruit part of the Pico de Gallo.  You can subsititue and firm fruit here I just like melon because it is sweet but the flavor isn't overpowering)

1 bunch of Cilatro, finly cut (may look a little like mush when done cutting, that is fine.  Leave this out if the peppers already provide enfough heat because this is a spicy herb)

1 Lime or Lemon (This dish needs a citric acid from a source and these are the two best since it doesn't need a lot.  I like lime personally but have used both)

Salt to taste (remember that the salt will bring out the spice in peppers so add in a little at a time)