First of all, I promise this has not turned into a food only blog. I have just had time to actually blog about these awesome recipes and make them myself. This past weekend we had a BBQ at my place and the food was delicious as always. Those of you that do not know me, I am of Spanish descent and the food at our BBQ is probably a little more different than most. While of course we love our steaks, chicken, salmon, etc., my family sometimes cooks a carne asada meal. Carne asada means “roasted meat”, which is normally cut very thin or shredded and marinated a specific way. My family also normally includes this main dish with Spanish rice and refried beans (no it is never from a can – we do everything from scratch). Although, the condiments that go with the meal are the most important to me. My family has always ate their carne asada with tortillas and some type of condiment which is where the Pico de Gallo comes into play.
Pico de Gallo, which means the “rooster’s beak”, is not actually what it sounds like. It is basically a condiment made fresh from tomatoes, onions, chiles (normally jalapenos or serranos), cilantro, and lemon or lime juice. It gives the meal the sort of kick that it needs to keep your taste buds satisfied and the spicy taste is a good complement to the meat. No, it is not that spicy and you won’t be burning your mouth. Sometimes we even eat Pico de Gallo with marinated chicken, so it can be used on other dishes as well. If you’d like to try this out I’m leaving the recipe below to enjoy Pico de Gallo with your meal. Serving size does matter, so add your ingredients according to how many people you might be entertaining:
- 6 medium tomatoes diced
- 1 medium onion diced
- 1/4 cup of cilantro chopped
- 2 to 4 fresh serrano or jalapeno seeded and minced
- Juice of 1 lemon or 2 limes
- Salt to taste
I am so happy I have been able to share all these recipes with my readers lately, because it means I have been able to have time to myself and to keep everyone updated. I am planning a few more posts soon, so stay tuned!
{ 3 comments… read them below or add one }
Don’t be scurrred, Samantha, you go on and turn this into a food blog, I <3 food blogs
This appears as delicious as it sounds..I will have to try and break out the knife to concoct some. Did I mention the smell of cilantro is one of my favorite herb odors?
Regardless, keep ‘em coming, this is SWEET!!
You always have a way of making food look really good especially with the photos you take of them
Thanks for the feedback. I think I might just do that, but I’m always worried school might get in the way of me updating. Stanford in the fall has me very excited and I’m looking forward to it.
I think my new camera brings out the color in the food though, so I’m pretty happy about that.