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 Roasted Pepper and Ricotta Cheese Bruschetta is SHOCKINGLY DELICIOUS! There’s a smokey sweetness to every bite that just melts in your mouth with the nice crispy crunch of a toasted French Baguette. If that doesn’t convince you to try this recipe, then check out my Tomato and Basil Bruschetta recipe or my Broccoli and Cheese Dip listed below.
One of the things I’ve always loved about Lasagna is the layers of flavor stacked into the noodles. I’m a big tomato and cheese fan so, much like pizza, this dish always hit home for me. The thing I don’t care for so much, about a traditional lasagna recipe, is the fact that it takes so long to make. This Egg Noodle Lasagna is a wonderful recipe that knocks out almost half of the normal cooking time so, you can enjoy more eating instead of waiting eat. And this recipe is just bursting with flavor as well. Plus, it’s smothered and baked with cheese and has all of the other great ingredients that make any Lasagna so heavenly when it hits your pallet.
1/2 lbs Ground Beef
1/2 lbs Italian Sausage (Mild or Hot)
1 tsp Anise
1 can Stewed Tomatoes, chopped Italian Herb
1 Can Tomato Sauce
1 tbsp Brown Sugar
1 tsp Black Pepper
1 1/2 tbsp Italian Seasoning
1 tbsp Oregano
1/4 tsp Onion Powder
2 Garlic Cloves, chopped
1 Green Onion, chopped
1 cup Ricotta Cheese
1/2 cup Heavy Cream
1/4 cup Parmesan Cheese
12 oz Egg Noodle, Cooked
1 cup Mozzarella Cheese, grated
8 basil Leaves
Olive Oil and Salt for the noodles and Boiling water