Saturday, February 04, 2006

Pico de Gallo Privado

Since I seem to be in the midst of a severe synchronicity drought, I offer up to you my private recipe for pico de gallo just in time for SuperBowl Sunday.

"This recipe has been in my family for centuries. It is my pleasure to share it with you now to enjoy with your family."

8 - 12 Red Tomatoes (~4lbs)
6 - 8 Roma Tomatoes
1 Medium White Onion
1 Orange Bell Pepper
6 - 8 Jalapeno Peppers
3 Yellow Chili Peppers
3 Cloves of Garlic
1 Bunch of Cilantro
6oz can of Tomato Paste
Distilled White Vinegar

Fingerhot Peppers
Serrano Peppers

Using a food processor, chop the tomatoes until they become like a thick milkshake and add to a large bowl. Use the food processor to coarsely chop the onion and peppers. Be careful not to chop the peppers too long or they will liquify. Add the onion and peppers to the bowl of tomatoes. Using a garlic press, add the 3 cloves of garlic to the bowl. Add 1 cup white vinegar and 1 tablespoon of salt to the bowl and stir. Let sit for 30 minutes, stirring at least twice. Using a ladle and a strainer, strain the mixture one ladle at a time over the sink and transfer the strained mixture to your serving bowl. Do this until you have strained the entire bowl. To the serving bowl, add the 6oz can of tomato paste and stir until well blended. The mixture should be quite thick at this point. Add 1 tablespoon of salt and 3 tablespoons of chopped cilantro and blend well. To finish, add enough white vinegar to produce the desired consistency. Chill before serving with white corn tortilla chips and and ice cold beer on a hot summer's day. The jalapenos and yellow chili peppers from the base for the pepper taste and temperature. You can adjust this to you liking by adding more or less of each or adding other peppers such as fingerhots and serranos. I usually add 3 fingerhots when I am making this for my friends. This pico de gallo is also delicious over fried eggs and in omelettes.


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