I love pico de gallo. The bright fresh flavors and colors, the scent, the way it marries so well with so many things – what’s not to love?
This weekend, a happy challenge one upped my usual recipe. Our youngest and I went to visit Mom and my Sis for Ma’s 91st birthday and I was put to work cooking. Annie brought about 6 bags of groceries and said, “It’s like those cooking shows – Here’s what I got you, use it all!” I didn’t quite come through for all the ingredients, dang it; I got stumped by cucumbers, which I can’t believe in retrospect. She’d also brought some lovely red garlic and there was Greek yoghurt too, so why the hell didn’t I make Tzatziki? Siiigghhhh…
Anyway, I did score big with this quick and easy pico recipe. Almost all picos want a bit of sweet in them. Most often I lean toward a shot of agave nectar, but I had these berries, some of which were getting on the soft-to-mushy side. I was wondering what to do with them when the lightbulb came on. The fact that they were really ripe was actually a benefit; they were super easy to break down and incorporate that way, and their sweet fruit notes were picked up by the roasted corn and touch of garlic really nicely. Here’s what I did; this’ll make about a pint or so.
1/2 Sweet Onion
1 ear Roasted Corn
5-6 stems Cilantro
1/2 Cup very ripe Raspberries
1-2 Jalapeño Chiles
1 small clove Garlic
1/2 small Lime
Pinch Sea Salt
Rinse all produce and fruit well.
Seed and core tomato and chiles, then dice both those and the onion,
chiffonade the cilantro, peel and mince the garlic.
Cut corn off the cob and separate kernels.
Zest and juice 1/2 the lime.
Work raspberries until they’re broken down to the individual fruitlets, or close to it.
Combine all elements in a mixing bowl, including a small pinch of sea salt.
Taste and adjust seasoning as you like; you can add more raspberry, or a squirt of agave if your berries aren’t very sweet, or a touch more salt or lime.
Refrigerate in a non-reactive bowl for at least 30 minutes prior to serving, and as long as overnight; the flavors will do nothing but get better.
Great with freshly made, cut, and fried corn tortilla chips and an ice cold lager or pilsner.