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Typically made in under 10 minutes, the basic pico de gallo consists of tomatoes, white onion, cilantro, serrano and jalapeño peppers, juice of Mexican lime, and salt. To prepare, the ingredients are diced and mixed together with lime juice and salt. However, variations of pico de gallo can be found throughout Mexico. For example, in the state of Jalisco jicama, oranges, serrano chile, and onion are first mixed, then seasoned with lime juice, chile piquín powder, salt, and pepper. There are almost no rules to what you can use, whether cactus fruit xoconostle, mango, watermelon, cucumber, papaya, or melon. Pico de gallo is not so much a dish in itself, as more a dressing or a side served with other dishes, such as quesadillas, guacamole, molletes, and salads.
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The following is the recipe for Yucatán-style pico de gallo or x'nipek, as it's also called, which is made with charred vegetables, habanero pepper, and sour orange juice. It's adapted from the website of the Los Dos Cooking School in Mérida, Yucatán, founded by chef David Sterling, the preeminent authority on Yucatán cuisine who published two praised cookbooks, most notably Yucatán: Recipes from a Culinary Expedition, which got two James Beard awards.
PREP 10min
COOK 15min
READY IN 25min
4.9
Rate It
The following is the recipe for Yucatán-style pico de gallo or x'nipek, as it's also called, which is made with charred vegetables, habanero pepper, and sour orange juice. It's adapted from the website of the Los Dos Cooking School in Mérida, Yucatán, founded by chef David Sterling, the preeminent authority on Yucatán cuisine who published two praised cookbooks, most notably Yucatán: Recipes from a Culinary Expedition, which got two James Beard awards.
6 Roma tomatoes, finely chopped, drained in strainer for 20 minutes
1 small white onion, charred in a comal or heavy skillet, and finely chopped
1 chile habanero, charred, cap removed and finely chopped
4 tbsp (60ml) cilantro, finely chopped
1/4 cup (75ml) naranja agria juice (sour orange)
Combine tomatoes, onion, habanero chile in a bowl, then refrigerate.
When ready to serve, stir in cilantro, orange juice, and salt.
Serve at room temperature.
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