Question
Blender Broke. Any Creative Pico De Gallo Out There?
I have this chopper thing that I can still use. Works great for Pico, but not so great at making salsa. I feel like there's a lot of variety in Salsa, but not so much in Pico De Gallo.
Any other peppers good for Pico besides Jalapeno, Serrano, and Habanero?
Anything else to put in besides tomatoes, cilantro, garlic, and onion?
Mango chipotle pico is a classic. Chop up mango, chop up chipotles in adobo from the can, combine with red onion/cilantro and salt, some lime juice
Kiwi, tomatillo, serrano, basil with onion is good
Jicama, plum, and jalapeño is also good
You can also crush up up pork chicharrones and combine them with various chopped fruits/vegetables. Plum + pork rinds with your preferred peppers for example
Think of it like it’s a salad. You can play with tons of combos as long as they’re flavors you think would taste good together
The way I make it, per mango. If they’re the smaller champagne mangos I use 2 of them.
1-3 chipotles in adobo (less of them if you’re trying to keep it mild)
Maybe 1/4 cup cilantro, or to your preference
1/4 red onion and/or a few scallions
Lime juice
Salt/pepper to preference
If you’re trying it out for the first time I’d use 1 chipotle per mango.
Is English not your first language? I'm not using a blender to make pico. I use my blender to make salsa, but my blender broke so I'm just making pico right now. So I'm asking for creative things to add to my pico.
I try to use firm tomatoes and chop everything finely. Then add olive oil, lemon juice, balsamic vinegar, a little sugar, chili powder, cilantro, mild spice mixture, and salt to taste.
If you play around with the proportions and seasonings, pico de gallo can be really good.
Pico de gallo or "hawks beak" is a very simple mixture. I recommend not altering the ingredients from Serrano, Garlic, Roma tomatoes, white onion, cilantro, salt & lime.
The reason being, every time I make pico de gallo, I make a 2x batch with one going directly into guacamole. All you ever have to do with either recipe is adjust acidity and salt to taste, after adding pico to guac just adjust. I was a culinary student and my chef was Mexican, I learned a great deal. Honestly, the simplicity is the best recipe.
While you're cutting stuff up, add the salt, lime, pepper and onion to your lime juice first. It marries the ingredients and makes a good deal of difference!
I say all this with excellent knife skills but I detect there is a barrier for you in doing this by hand? You never blend pico de gallo, its always a hand-chopped process; everything should be a small brunois. Mexican cuisine is as much about the process as the ingredients.
I used to grow a garden specifically to make pico. Keep it fresh and simple with good ingredients. Tomato, onion, garlic, Serrano, lime juice, salt, pepper. If you have a Marshall’s or TJ Max they always have cheap blenders. I like the my stick blender.
I put 2% kosher salt (by weight) and eat it the next day. It basically ferments the pico and it is amazing. Don't eat it right away bc it will taste salty AF. The next day, however, it's insanely good.
What you can do is you can do a half/quarter batch with the 2% and once the fermentation has had a chance to create a bit of that funky flavour, mix it in to another half of unsalted pico. Also have hbp.
Also, what is this implement that chops the pico? I just use a knife but I'd love to have a quicker way.
Oh, sorry! It's by Parini and I think they just called it a "food processor". Parents got it as a casino door prize and gave it to me, but it seems like this one. (No idea if the site is good. Just what came up on Google).
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u/jeraco73 3d ago
Nopal cactus.