Submitted by Michelle Ezratty Murphy
This pico de gallo tomato is a favorite in the home of one of favorite Familia Kitchen home cooks, Michelle Ezratty Murphy. She puts it on her tacos usually and often eats it solo. “I could eat this as a salad for breakfast, lunch and dinner … and sometimes I do. It’s pretty much pico de gallo, except I leave out the jalapeño,” Michelle says.
”My post-COVID taste buds can’t taste much except for raw veggies, fruit, fresh herbs, onions, garlic and ginger. So, while I still cook for the family, I’ve resigned to eating dishes like this one, all of the time. Can I tell you a secret? I’m loving my new diet! I’ve always been a salad kind of girl, but eating raw veggies all the time has been kind to me,” Michelle adds.
To make pico de gallo the traditional way, she explains, add ½ medium jalapeño, with half the seeds if you like it picante—with no seeds if you don’t. Refrigerate once mixed to get it nice and cold. “The salt will draw the juices from the tomatoes, so they get super flavorful.”
When your family and guests are on the way, she advises: Pull out from the refrigerator and let it sit for 15 minutes before serving. Taste and add a little bit more salt, if needed.
Spoon this almost pico de gallo on tacos, roast chicken, bistec empanizado, or breaded cube steak. It makes everything better—or eat it alone, like Michelle does. “It’s amazing,” she promises.
To try more of MIchelle’s family-famous recipes, check out her super nachos loaded with everything, caldo de albóndigas, double-fried-plantain tostones with garlicky mojo sauce; pastelón, the Puerto Rican lasagna; her step-by-step guide to baking quesito pastries, and her Familia Kitchen Recipe Contest-winning arroz con pollo con pegao beauty.
Lighten Up Your Meals with This Pico de Gallo!
Photo: Michelle Ezratty Murphy