souldog
OG Post-Whorer since 2008 bitches...
- Joined
- Feb 6, 2008
- Messages
- 6,211
I've been making this recipe for years now, as it was passed down by my mother, who had it passed down to her from her mother, and her mother, and her mother...you get the idea. I've tweaked it to my own taste, and it's not an exact science, but here we go!
INGREDIENTS:
DIRECTIONS:
First, cut the Red Tomatoes into quarters, and remove all the seeds. Then, dice the tomatoes until they are relatively small enough and have a square-like shape. Place all 6 diced Red Tomatoes into your plastic Tupperware container, and add a few shakes of the Lawry's Garlic Salt. Stir up the tomatoes until the salt is distributed throughout, and take a spoonful to taste. The flavor should be salty enough that you taste the garlic, but not so overpowering that you lose the flavor of the tomatoes.
Next, thoroughly wash the Cilantro in water to clean it, because you never know what might be hiding in there. I've found dead bugs before, and today I even found a pine nut. Anyways, after washing the cilantro, pull off the leaves from the stem. The reason you do this is because if you cut the stems up with the cilantro leaves (which contain the majority of the flavor), the salsa will become bitter and have a horrific aftertaste. After plucking the leaves off, arranged them on a plate and finely mince them. Add the cilantro to the tomatoes, and mix them together well.
At this point, add another couple shakes of the Lawry's Garlic Salt, and continue to mix them. Don't be concerned as you'll see a reserve of juice forming underneath the tomatoes. This is normal, and is sometimes the best part of pico de gallo because that is where the true flavors of your creation live.
After mixing in the salt and cilantro to the tomatoes, grab your White Onion and cut 3/4 of it up. Before you start chopping, grab your Lemon and aggressively roll it on the counter top to loosen up the pulp. Cut the lemon in half, and grab one of the halves, setting it aside for this next step.
Chop up the white onion, and unless you have no soul and desire the pain of onion fumes in your eyes, take the lemon half and slightly squeeze it onto the chopped up onion. Be careful not to use it all up, as you need both halves for a later step. Add the onion into the mix, and stir it up. Again, add a shake of Lawry's Garlic Salt and grab a spoonful to taste. If it is to your liking, you don't need the salt anymore. If you added too much salt, it's alright because we can fix that.
Lastly, wash your two Serrano Chile's and prepare yourself for awesome. Cut the stem from the pepper, then slice the pepper diagonally, from the top where the stem was to the bottom tip of the chile. Once you've opened it up, you'll see some seeds. These Serrano Chile Seeds are the main players in deciding how spicy you want your salsa to be. If you want it mild because you have guests, scrape out all seeds from both chilies and throw them out. If you're a real man and you're making this whole thing for yourself, leave those f**kin' seeds in! Dice up the chilies, then mince them extremely finely. The finer you mince them, the more flavor will be distributed throughout your salsa.
Add the chilies to the mix, stirring vigorously to mix everything well. Finally, add the two halves of Lemon by squeezing them both to release their juices directly into the pico. Stir well, then take a taste.
If your pico is too salty, add another lemon half's worth of juice. If it is too spicy, add more Lawry's Garlic Salt to cut down the "hot factor." Take the whole container and place it in the fridge for a few hours to let the flavors meld together.
Finally, take the Vodka, the Olive Juice, and the Jalapeno Stuffed Olive, and make yourself a dirty martini while you wait!!
Once you're good and drunk, light a cigar, grab your pico de gallo and a bowl of chips, and enjoy your creation! You can tell all your friends you got the recipe from a real Spaniard!
INGREDIENTS:
- 6 Red Tomatoes (I prefer on the vine as they taste better)
- 1 White Onion
- 2 Serrano Chiles (approximately 4 inches long)
- 2 bunches of Fresh Cilantro (Apprx. 1 1/2 cups when diced)
- 1 Lemon
- 1 Bottle of Lawry's Garlic Salt
- 3 oz. of Vodka
- 1 Jalapeno Stuffed Queen Olive
- 1 Toothpick
- 1 oz. of Olive Juice
- 1 Plastic Tupperware Container
DIRECTIONS:
First, cut the Red Tomatoes into quarters, and remove all the seeds. Then, dice the tomatoes until they are relatively small enough and have a square-like shape. Place all 6 diced Red Tomatoes into your plastic Tupperware container, and add a few shakes of the Lawry's Garlic Salt. Stir up the tomatoes until the salt is distributed throughout, and take a spoonful to taste. The flavor should be salty enough that you taste the garlic, but not so overpowering that you lose the flavor of the tomatoes.
Next, thoroughly wash the Cilantro in water to clean it, because you never know what might be hiding in there. I've found dead bugs before, and today I even found a pine nut. Anyways, after washing the cilantro, pull off the leaves from the stem. The reason you do this is because if you cut the stems up with the cilantro leaves (which contain the majority of the flavor), the salsa will become bitter and have a horrific aftertaste. After plucking the leaves off, arranged them on a plate and finely mince them. Add the cilantro to the tomatoes, and mix them together well.
At this point, add another couple shakes of the Lawry's Garlic Salt, and continue to mix them. Don't be concerned as you'll see a reserve of juice forming underneath the tomatoes. This is normal, and is sometimes the best part of pico de gallo because that is where the true flavors of your creation live.
After mixing in the salt and cilantro to the tomatoes, grab your White Onion and cut 3/4 of it up. Before you start chopping, grab your Lemon and aggressively roll it on the counter top to loosen up the pulp. Cut the lemon in half, and grab one of the halves, setting it aside for this next step.
Chop up the white onion, and unless you have no soul and desire the pain of onion fumes in your eyes, take the lemon half and slightly squeeze it onto the chopped up onion. Be careful not to use it all up, as you need both halves for a later step. Add the onion into the mix, and stir it up. Again, add a shake of Lawry's Garlic Salt and grab a spoonful to taste. If it is to your liking, you don't need the salt anymore. If you added too much salt, it's alright because we can fix that.
Lastly, wash your two Serrano Chile's and prepare yourself for awesome. Cut the stem from the pepper, then slice the pepper diagonally, from the top where the stem was to the bottom tip of the chile. Once you've opened it up, you'll see some seeds. These Serrano Chile Seeds are the main players in deciding how spicy you want your salsa to be. If you want it mild because you have guests, scrape out all seeds from both chilies and throw them out. If you're a real man and you're making this whole thing for yourself, leave those f**kin' seeds in! Dice up the chilies, then mince them extremely finely. The finer you mince them, the more flavor will be distributed throughout your salsa.
Add the chilies to the mix, stirring vigorously to mix everything well. Finally, add the two halves of Lemon by squeezing them both to release their juices directly into the pico. Stir well, then take a taste.
If your pico is too salty, add another lemon half's worth of juice. If it is too spicy, add more Lawry's Garlic Salt to cut down the "hot factor." Take the whole container and place it in the fridge for a few hours to let the flavors meld together.
Finally, take the Vodka, the Olive Juice, and the Jalapeno Stuffed Olive, and make yourself a dirty martini while you wait!!
Once you're good and drunk, light a cigar, grab your pico de gallo and a bowl of chips, and enjoy your creation! You can tell all your friends you got the recipe from a real Spaniard!
