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.
Pico De Gallo Seasoning
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.
Another recipe that you should look into is Chimichurri. 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.
Pico De Gallo Ingredients:
2 Garlic Cloves, chopped
1/2 Onion, chopped
1-2 Serrano Peppers, diced with or without seeds
2 Roma Tomatoes, de-seeded and diced
1 bunch Fresh Cilantro, chopped
1/2 Lemon, squeezed
Salt and Pepper to taste and/or Pico De Gallo Seasoning
This Stuffed Peppers recipe will really surprise you because it isn’t just good, this dish is amazing. It’s got a perfect balance of Tex-Mex going on that is literally out of this world. It starts out with Broiled Poblano Peppers that are stuffed with Spanish rice, a mix of chopped veggies, Chipotle Chicken and spices that lay in a bed of Red Enchilada Sauce, then smothered and baked with Cheese.
Recipes I use with Stuffed Peppers
I mentioned a few ingredients that will need to be prepped before hand to make these South Western Style Tex-Mex Stuffed Peppers. They list as follows: Spanish Rice, Chipotle Chicken and Enchilada Sauce. If you’d like to learn my recipes, they are listed below, right in the ingredients, as clickable links. They’re all very simple recipes with a video tutorial for each one.
Stuffed Peppers Ingredients:
8-10 Poblano Peppers
1 cup Spanish Rice
1 cup Chipotle Chicken
1 cup Enchilada Sauce
1 cup Colby Jack Cheese, grated
1 can Black Beans, strained and rinsed
1 can White Corn, strained
2 Green Onions, chopped
1 tomato, chopped
1 Garlic Clove, chopped
1 tbsp Fresh Cilantro, chopped
1/2 Lime, freshly squeezed
1 tbsp Olive Oil
Creole Seasoning, to taste
These Stuffed Peppers are baked under the Broiler, so just follow the short video tutorial and I’ll show you exactly how to do it.
This is my Green Enchilada Sauce recipe. It’s as good as it gets! I had several requests to make it after I posted the Red Enchilada Sauce and since I’m planning on making Chili Verde for my next Video recipe, I thought I better get on this so you can have all the sauce ingredients to make that as well.
What’s the Secret?
I made this with fresh Tomatillo Tomatoes and Anaheim Peppers. It has Onions, Garlic and a few dry ingredients that real help lift the natural flavors in this sauce. There’s only a few minutes of prep and only 10 minutes of cook time, so you can crank this sauce out fast. It goes great with Chili Verde and it makes fantastic Chicken Enchiladas and I’ll post that recipe link down below along with the Red Enchilada Sauce I mentioned.