{"id":6781,"date":"2021-02-12T02:13:56","date_gmt":"2021-02-12T02:13:56","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=6781"},"modified":"2022-07-04T11:54:20","modified_gmt":"2022-07-04T11:54:20","slug":"almost-pico-de-gallo","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/almost-pico-de-gallo\/","title":{"rendered":"Casi Pico de Gallo: mi ensalada favorita y aderezo para tacos"},"content":{"rendered":"\n

This pico de gallo tomato is a favorite in the home of one of favorite Familia Kitchen home cooks, Michelle<\/a> Ezratty<\/a> Murphy<\/a>. She puts it on her tacos usually and often eats it solo. \u201cI could eat this as a salad for breakfast, lunch and dinner \u2026 and sometimes I do. It\u2019s pretty much pico de gallo, except I leave out the jalape\u00f1o,\u201d Michelle says.<\/p>\n\n\n\n

\u201dMy post-COVID taste buds can\u2019t taste much except for raw veggies, fruit, fresh herbs, onions, garlic and ginger. So, while I still cook for the family, I\u2019ve resigned to eating dishes like this one, all of the time. Can I tell you a secret? I\u2019m loving my new diet! I\u2019ve always been a salad kind of girl, but eating raw veggies all the time has been kind to me,\u201d Michelle adds.<\/p>\n\n\n\n

To make pico de gallo the traditional way, she explains, add \u00bd medium jalape\u00f1o, with half the seeds if you like it picante\u2014with no seeds if you don\u2019t. Refrigerate once mixed to get it nice and cold. \u201cThe salt will draw the juices from the tomatoes, so they get super flavorful.\u201d<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Spoon this almost pico de gallo on tacos, roast chicken, bistec empanizado, or breaded cube steak. It makes everything better\u2014or eat it alone, like Michelle does. \u201cIt\u2019s amazing,\u201d she promises. <\/p>\n\n\n\n

To try more of MIchelle\u2019s family-famous recipes, check out her super nachos loaded with everything<\/a>, caldo de alb\u00f3ndigas<\/a>, double-fried-plantain tostones<\/a> with garlicky mojo sauce<\/a>; pastel\u00f3n, the Puerto Rican lasagna<\/a>; her step-by-step guide to baking quesito pastries,<\/a> and her Familia Kitchen Recipe Contest-winning arroz con pollo con pegao beauty.<\/a><\/p>\n\n\n\n

Lighten Up Your Meals with This Pico de Gallo!<\/h2>\n\n\n
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My Almost Pico de Gallo<\/h2>\n\n
\n \t\t \t\t\tRecipe by Michelle Ezratty Murphy<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
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  • <\/li>
  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    2<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    5<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      6 to 8<\/span> Roma tomatoes, chopped and seeded<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> red onion, small, chopped<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> small bunch<\/span> cilantro, chopped<\/span><\/p><\/li>

    • <\/span>

      1<\/span> lime, juiced<\/span><\/p><\/li>

    • <\/span>

      \u00bd <\/span> tsp<\/span> salt<\/span><\/p><\/li>

    • Optional<\/strong><\/li>
    • <\/span>

      1\/2<\/span> optional<\/span> jalape\u00f1o, medium (if you want to make classic pico de gallo), seeded and minced<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Place the chopped tomatoes, onion and cilantro in a bowl. Add lime juice and salt. Gently mix. <\/li>
      • Optional<\/em>: Add minced jalape\u00f1o, if you want to make classic pico de gallo. Keep the seeds if you want to make your pico hot. Otherwise, take out the seeds and only use the jalape\u00f1o skin, minced.<\/li>
      • Place in your refrigerator to get it nice and chilled. The salt will draw the juices from the tomatoes, so they get super flavorful. When ready to serve, take out of the fridge and let sit for 10 minutes. Taste and add a little bit more salt, if needed. Spoon it over your dish or serve as a side.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Red onion is sweeter than yellow or white, so I prefer to use it, but I sometimes make this with white onion for a bolder flavor.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t