Ever look back at your childhood and remember a thing you did or discovered or tried that was just… not a normal thing to do for your age but it was such a you thing? Like how didn’t I know food would be my thing? Why didn’t I take culinary classes from vo-tech in high school? Oh well I didn’t know then. I do now.
When I was about 14 there was this little mom and pop grocery store in our little tiny town that sold this pico de gallo that I could eat by the spoonful. Straight. No chips needed. Mom couldn’t keep it in stock at our house and she was working there at one point. The lady that made it was eastern european I think and would not give up the recipe. So my 14 year old self set out to make it myself without her secrets. And I did.
It turns out cucumber is the secret. Alongside tomatoes and onions and cilantro is a healthy amount of chopped cucumber. It’s about as refreshing as a cold glass of water in the middle of a hot summer day. It’s perfect. I ignore even guacamole if I have this instead. And it’s light if you want something with a bit more health than say salsa.
The olive oil is a nice touch to thicken the liquid just a bit but it isn’t 100% necessary. The acids are enough if you want. Of course add more jalapenos or maybe even scotch bonnets to add more heat. Or some red pepper flakes. Or maybe even hot sauce? Feel free to add or takeaway as you like. But leave the cukes!
It’s ok freshly made but always better after it’s melded a bit. Usually I’ll just make this first and then say… cook the stuff for tacos. Or if you can think ahead try making it in the afternoon if using for dinner. It tastes great after a few days in the fridge but the oil will make the liquid a little cloudy which can be a turn off. So if you’re looking to make this the day before a party for chip dip or something I might add the oil before serving or omit it all together.
Ingredients
Method
- Chop all veggies and add to a quart size jar. Add wet ingredients and salt and pepper. Mix and store in fridge for and hour to meld together. Will keep for up to a week in fridge.
- Serve with tortilla chips or over tacos. Can be used in any place as substitute for salsa.
