Pico de Gallo
Makes 3 cups
This sauce, whose name means “Rooster's Beak," adds a peppery sharpness to dishes from South of the Border, including several in this book, and is perfect as a dip with corn chips.
Find this recipe and more in Chef Paul Prudhomme's Kitchen Expedition.
1 tablespoon white vinegar
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®
1/4 teaspoon ground dried árbol chile peppers
1 teaspoon light brown sugar
1/4 teaspoon ground cumin
3 medium-size tomatoes, peeled and chopped, about 2 cups
3/4 cup onions, diced into ¼-inch pieces
1/4 cup bell pepper, diced into ¼-inch pieces
1/4 cup celery, diced into ¼-inch pieces
1/2 teaspoon minced fresh garlic, about ½ clove
1 tablespoon minced fresh ginger
2 tablespoons minced fresh poblano chile peppers
2 tablespoons minced fresh serrano chile peppers
2 tablespoons minced fresh Anaheim chile peppers
1 minced fresh bird's eye or Thai chile pepper, optional; use it if you like your Pico de Gallo very hot
how to prepare
Combine the vinegar and Magic Pepper Sauce in a large bowl. Stir in the árbol chiles, brown sugar and cumin until the sugar is dissolved. Add the remaining ingredients and stir until well blended. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Copyright © 1996 by Paul Prudhomme