I am a huge fan of Pico de Gallo, and you might think it is simply just chopped up tomatoes, onions and jalapeno….but it is so much more, as you need the perfect combination of those, plus garlic, salt, cilantro, pepper, olive oil and lime to create the ultimate Pico. Serve with crispy chips, fresh ceviche, and an ice cold cerveza, and you will be transported to a beach in Mexico.
Pico de Gallo
8 Roma tomatoes, roughly chopped
1 large jalapeno, stem removed (you can remove the seeds as well if you don’t want it too hot), roughly chopped
1/2 white or red onion, roughly chopped
2 cloves garlic, smashed
2 1/2 tablespoons cilantro, roughly chopped
1 tablespoon olive oil
Juice and zest of 1 lime
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon tomato paste
Pinch sugar, optional
Add all ingredients except the sugar to a food processor and pulse chop until well incorporated and chopped to the texture you prefer. If it is too spicy for your palate add a pinch of sugar and pulse to mix. Pour into a serving bowl and serve, or chill for up to 3 days.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.