11/16/2023 0 Comments Salsa pico de galo![]() ![]() It's even good on avocado toast and scrambled eggs. Beyond that, use it top any sort of Tex-Mex food like tacos, breakfast enchiladas, nachos, you name it. If you want, remove the seeds and membranes of the jalapeños (this is where to heat comes from) before you dice them. For the former, all you're doing is dicing all of the ingredients, but salsa blends up the ingredients (usually in a food processor) so everything gets smooth and combined. ![]() Pico de gallo is chunkier and salsa is smoother. What's the difference between pico de gallo and salsa? The jalapeños, the cilantro, the onions-they require equal billing with the tomatoes to make pico de gallo taste so good with guacamole or restaurant-style salsa. Here's the most important thing I learned about pico de gallo: the tomatoes are only one part of the finished product. Oh, how I'd cry over my tortilla chips.īut then I met Anna. Whenever I'd try (unsuccessfully, it turned out) to make pico de gallo, it went something like this: Chop a whole bunch of tomato, then add a tiny bit of onion, a couple of spoons of chopped cilantro, a teeny-tiny spoonful of fresh jalapeño, a bunch of lime juice, and a ton of salt. For the longest time, I mistakenly assumed that tomatoes were its chief ingredient and the rest of the elements were just there for subtle flavor. I've always had trouble making pico de gallo. The freshness of tomatoes, the clean flavor of cilantro, the cool, crisp wonderfulness of it all. Oh, I absolutely love pico de gallo as a healthy appetizer. ![]()
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