Is there any herb as misunderstood as cilantro? My grocery store labels it as “Chinese parsley,” but the locals here use it to achieve fresh Mexican and Tex-Mex flavors. People either love it or hate it. They jump at the chance to cook with it or shudder at the thought of adding dish soap to their plate.
I love cilantro – I am even growing some in my garden. I am thankful to be so fortunate as to not carry a gene that turns all that wonderful leafy goodness into soap in my mouth. I’ll add it to salsas and frittata, roughly chop a handful for marinades and pasta, process it into pesto or cilantro mayo, or add the whole leaves to a panini much like a “normal person” would use lettuce.
Pico de gallo is one of those dishes that allows every ingredient to share the spotlight. Tomatoes, onions, jalapenos, and cilantro – each having its own distinct flavor and each contributing equally to the freshness of the dish.
Pico de Gallo
Serve it as a dip with chips or as a condiment or garnish with tacos, quesadillas or grilled chicken.
- 1/4 cup jalapeno, finely chopped and seeded
- 1/4 cup cilantro, chopped
- 1/4 cup red and/or onion, chopped
- 1 cup tomatoes (2-3 romas), seeded and chopped
- splash of lime juice (from 1-2 wedges)
- pinch of salt
- Stir all ingredients together and allow to sit at room temperature for 30 minutes.
- Stir once again before serving.
Yields: ~2 cups
Estimated time: 40 minutes