Yellow Tomato Pico de Gallo

Yellow Tomato Pico de Gallo

Pico de Gallo and I go way back! Hahaha… Yes, I can laugh about it now, but when I was 14 and 15 years old, one of my jobs on the weekends was to make huge batches of pico de gallo at my parents’ taqueria. I remember my Dad dragging me out of a sound sleep at 5 in the morning on Saturdays and Sundays to help him open up the taqueria. While my Dad was busy tending to the menudo and barbacoa, I was chopping away and trying to wake up at the same time… Now when I look back, I long for those days, that special time I spent with my Dad.

The typical pico de gallo is made with Roma or plum tomatoes, white onion, chile serrano, cilantro, lime juice, and salt. Once in a while I like to change it up and use tomatillos or yellow tomatoes, or even mix the three varieties. It makes the most beautiful presentation. This salsa is one of the most common of all Mexican salsas and one of the most popular!

Yields about 4 cups of salsa

Ingredients:
4 yellow tomatoes
2 tomatillos
1 small red onion, diced
2 cloves garlic, minced
1 serrano pepper, minced
¼ cup chopped cilantro
Juice of 2 key limes
Salt and pepper to taste

Yellow Tomato Pico de Gallo-2

Remove the seeds and pulp from tomatoes and tomatillos, reserve for another recipe. Combine all of the ingredients in a medium bowl. Season with 1 teaspoon of salt and a pinch of pepper. Cover and let sit for 30 minutes. Taste for salt before serving. You could add a little drizzle of olive oil to the pico de gallo, gives it a nice flavor. Yields about 4 cups of salsa.

Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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