{"id":3730,"date":"2018-04-18T17:02:42","date_gmt":"2018-04-18T23:02:42","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3730"},"modified":"2019-10-24T03:20:45","modified_gmt":"2019-10-24T09:20:45","slug":"pico-de-gallo","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/pico-de-gallo\/","title":{"rendered":"Pico De Gallo"},"content":{"rendered":"

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Simple Pico De Gallo<\/h1>\n

This Pico De Gallo recipe is not only simple, it is easily adjusted to your specific tastes and spice preference. Wiki will tell you that the Spanish translation actually means, “Beak of Rooster” but if you want a history lesson, that’s what they’re there for.  Today, I’m just going to show you how to make it.  Just know that this is also known as Salsa Fresca or Salsa Cruda and it can be applied to just about anything you want to freshen and spice up; steaks, tacos, burritos, chili rellenos, potatoes, chili, hamburgers or just plain old chips and salsa.  The truth is, I only filmed and posted this recipe because I needed it for my up and coming, “Crispy Fish Tacos” recipe.  So keep an eye out for that because it’s up next.<\/span><\/p>\n

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Pico De Gallo Seasoning<\/h2>\n

Most of the flavor, in Pico De Gallo, comes from the fresh vegetables in this recipe and everyone of them are equally important.  It’s usually only seasoned with salt and pepper.  In the video tutorial, I introduce Pico De Gallo seasoning and it really has nothing to do with this particular recipe.  The seasoning is usually applied to other fruits and vegetables to enhance their flavor.  But it has chili powder, salt and citric acid which, much like the lime, brighten the flavor and it’s a fun addition to the mix, if you want to try adding it instead of just salt and pepper.<\/p>\n

Another recipe that you should look into is Chimichurri<\/a>.  It’s very different yet very similar because it still brings the fresh spicy flavor Pico De Gallo brings.  The difference is that one recipe was developed in Mexico and the other in Argentina.  I personally like the Chimichurri better but they’re both so unique and genre specific, you really can’t compare the two.  But, I would highly recommend giving them both a try.<\/p>\n