Pico de Gallo, Salsa, Guacamole.
You’re thinking about dips, fajitas, tacos, tortilla chips, basically Mexican food.
I hate Pico de Gallo. It’s the jalapenos. I hate that crazy sear your tongue into numbness pepper.
Everyone makes their pico different. Go to a dozen Mexican restaurants, it’s all different. It’s like Puerto Ricans and all their recipes. There’s a base recipe and people add whatever they want to it.
In reality, Pico de Gallo is really a condiment. It’s used to bring out flavors. Although, I swear people use it to mask blandness. I mean seriously, how much pico do you need on your fajitas? People put a 1/2 cup on their food instead of 1 spoonful. That and sour cream. But don’t get me on how disgusting sour cream is on Mexican food.
This is my version. It’s one of those, in case I need it sort of things. Other than that, I rarely make it.
Pico De Gallo
1/2 onion, diced
1 roma tomato, diced
2 jalapeno peppers, diced
1 tablespoon chopped cilantro
Get a bowl, dump ingredients into it and mix until well combined.
Makes 1 cup. Calories: 81, Carbohydrates: 14 grams, Sugar: 10 grams, Fiber: 4 grams, Protein: 3 grams.
If anything, this proves there’s natural sugar in everything. Nothing but veggies and there’s sugar. But think how low that amount will by when you put a spoonful on your tacos or fajitas.
Despite creating refried beans, this little condiment proves the Mexicans were in their right mind when creating their cuisine.
Need a little heat to your dish, add some pico. It’s worth it.