Home Forums Hunting & Shooting Food, Cooking, and Game Preparation OK you southwest guys. Pico De Gallo recipe wanted

Got a bunch of ingredients on the chopping board ATM but would like to hear how you like yours.

Denny.

been making this one for 25+ years.

Sounds kinda wet Sam but will give it try.

Best I ever had was in a bar out in the jungle in Belize. Them boyz made fresh food as well cooking over an open fire that I just don't have the skills to duplicate.

Gotta go find my Doritos. The sittin' overnight part may be difficult to do.

Denny.

Here is a few more.


https://www.24hourcampfire.com/ubbth...014/Re_Peco_De_Galo_spelling#Post4268014

Pico de Gallo

2 cups tomatoes (seeded and chopped)
1/4 cup onion (chopped)
1 jalapeno (seeded and chopped)
1 clove garlic (chopped)
1 lime (juice)
1 handful cilantro (chopped)
salt and pepper to taste

Directions:

1. Mix everything.

Double, triple, as you please.

Not blue ribbon vittles,(shrug), I am sure you have had better.

Variations of the above. Heavy on cilantro. I like some olive oil and vinegar in mine. Ready for fresh vegetables.

+1

Will try ML, thanks. The PDG we had in the jungle in Belize was all fresh and prepared on the spot . No liquids added and sooooooo good.

We had rented a Jeep and wound up in remote places where english wasn't spoken and automatic weapons were everywhere but the food was unbelievable at these little shacks. The guns freaked my wife out.

Denny.

I like all of those ingredients...I like to use both jalapeno and serrano peppers, and some green onions in addition to the regular onion.

No recipe for it, just put the basics in and no blenders. Take any of the recipes posted, substitute mangos for tomatoes and put it on nice piece of grilled ( not pulled ) pork or fish, and enjoy.

I like miss Lynn's recipe. In Texas we add just a hint of comino. Pico needs to set for a couple of hours in the fridge before partaking.

Respectfully disagree Halfadozen.The Pico my wife and I had in Belize was at most 5 minutes old and just bursting with flavor and a flavor profile that was simply fantastic as well as being Crispy and crunchy.

Maybe go back there again and dissect the dish ?

I just assumed it was Pico that we were eating. Maybe I missed something in their preparation.

Denny.

Denny, after more thought, let me offer this version. I am thinking that it is possible that crispness could be jicama. If you can't find any in West By God Virginia, let me know, and I'll pick some up in Miami and mail them to you

Will try to find jimcama, Sam. Pretty exotic for my area.

Lady over at the diner had to throw away an entire days worth of chicken parm. Locals never heard of it so like children they wouldn't touch it.

Being the glutton that I am it was my duty to take all the evil chicken parm home with me.

Thanks for the call.

Denny.

Miss Lynn's recipe is how I make Pico De Gallo and like calikooknic said ... NO BLENDER.

Lately I've been making a simple concoction of tomato, sweet onion, and cilantro to put on burritos. One part tomato, one part onion, and lots of cilantro. It's not something you'd eat with tortilla chips but it goes good with grilled meat burritos ... of your choice.

Denny,
I put this together this morning. Found three Jicama bulbs at the local grocery. Recipe only calls for half of a bulb.
A little spicy, but not too hot. Crunchy, a m�lange of flavors, salty, sweet, spicy. I thought it was not too bad for an off the cuff effort.

I make mine similar to Miss Lynn's - just chopped fresh tomatoes, onions, garlic, cilantro and sometimes the sauce from a can of chipotles and one of the chipotles chopped up. Some fresh tortilla chips for scooping it up and it's good to go.

If you make it and it's too watery why can you not just drain off the excess liquid? I make mine watery adding vinegar, lime juice and sometimes even some Mikes Hard Limeade. I let it sit in the fridge for about 6 hours and then drain the excess after the flavors have imploded. A half gallon will last about half a day around here. And to make guacamole just add the PDC into smashed avocados.

Also, you can never use too much cilantro. But those canned chipoltes remind me of a wet dog.