This is a quest to make the perfect pico de gallo for @kelly
The Backstory
Over the past few months my husband, Kelly, has been asking me to get him a specific kind of pico de gallo. "It's the store's brand, they have it next to all the prepared food," he tells on my way out the door. I grab the store's brand of hand made pico, and bring it home. We've been through this routine no less than 10 times, each time with the wrong type of pico procured.
So, instead of continuing to fail at the local Whole Foods, I decided to take matters into my own hands. I've embarked on a journey to prepare the best pico de gallo I can. It's a lesson in culinary skills, attention to detail, listening to what my customer husband wants, but most importantly acceptance of feedback.
Who knew pico would be so powerful?
Ok so that batch was way too salty, and he thinks a little too dominated by cilantro. I agree on the salt - I was liberal with it and I didn't really measure too accurately.
So onto the next. Same base recipe, but I've been spending more time being mindful with my ingredient preparation. I hope that taking a bit more time to seed the tomatoes, de-stem the cilantro, and finely chop the jalapeño, pays off this time. :D
This week's recipe:
1/2 red onion
6 roma tomatoes, seeded
2 jalapeño, seeded
3/4 bunch cilantro, just the leaves
4 cloves garlic
1 1/2 tbs kosher table salt
couple cranks of pepper
Verdict: Best batch to date. This batch was devoured in less than 10 minutes. Caveat though was that he'd just gotten home from a long bike ride.... There were more tomatoes this time and less onion, so the tomato to onion ration was good. The dicing job on the veggies was also good - small and equally proportioned. I think the mindful preparation paid off! Now I have to see if I can replicate.
Also: I need better chips. Any recommendations?