Pico de gallo.

Two of our favorite things to grill in Southern California are tri-tip and carne asada. It seems as that everyone has at least one recipe for each. They can be prepared simply over mesquite coals and seasoned with as little as just some salt and pepper. With such a straightforward method of grilling that pays homage to the flavor of the beef, why spoil it with a traditional BBQ sauce. Not that a traditional BBQ sauce is bad thing, it would just be bringing too many uninvited guests to the party.

I know that some people love to put BBQ sauce on tri-tip, and some also like to marinate the meat for days on end. But, if you are looking to prepare your meat using the simplest of recipes why not keep your condiments simple as well. Try using a salsa in place of a BBQ sauce. Any homemade salsa would go great with these meats, but the one that works best in for these meats is pico de gallo. Not only is this salsa great tasting, it can be prepared almost anywhere.The recipe for pico de gallo is as follows. Enjoy.

The Ingredients:

2 large tomatoes – diced
2 medium onions – diced
2 jalape̱os Рstems, seeds and pith removed then minced.
2 limes – just the juice (No limes? Use 1 lemon.)
1 bunch of cilantro (also know as coriander) finely chopped or shredded by hand.
salt and pepper to taste.

Mix all ingredients together. Tadahhhh!

This recipe is very flexible, that’s what makes it great. You can substitute chiles seranos for the jalapeños (if you want it hotter, use more chiles), use any onion you want. Try adding crushed garlic.

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3 thoughts on “Pico de gallo.”

  1. Carlos then its not pico de gallo if u add avocado.

    Just remember I’m down, I’m brown, and I’m coming to your town

  2. Hey another great way to make pico de gallo is to add a chopped avocado this makes for a delicious authentic Mexican salsa. Be sure to leave the avocado seed in the salsa so the chopped avocado wont brown fast!

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