Re: [CH] Pico de Gallo
jmlane@ibm.net
Fri, 30 Jan 1998 20:08:38 PST
** Reply to note from Rich McCormack <macknet@cts.com> Fri, 30 Jan 1998 07:04:32 -0800
>
Judy Howle material snipped...
> I acquired an English language Mexican cookbook in the early 1970s
> that included a description and recipe for Pico de Gallo that is
> nothing like the salsa type recipes for Pico de Gallo found today.
> It consisted of orange wedges and pieces of papaya arranged on a
> platter with either bowls or shakers of a ground chile and spice mix
> on the side to dip the fruit into or to shake on the fruit like salt
> and pepper...definetly nothing like a salsa. That's what I consider
> to be Pico de Gallo and that's how I've always presented it on my
> table and as a recipe in my web pages...despite current trends.
You got it right! Most Pico de Gallo (bird's beak) whiich I have encountered
are small dice fruits with chilis. Really excellent on fish and chicken. What is
being called Pico de Gallo today, is not. Alas, common usage will end up
costing us accuracy and a beautiful condiment.
What others call Pico de Gallo is more of a salsa cruda than anything else.
SNIP
> BTW -- I used to find shakers of a spice blend imported from Mexico
> at a local (San Diego Co. CA) supermarket labled "Pico de Gallo Spice"
> but haven't seen 'em for years. The mix consisted of ground chiles
> and other spices such as cumin, Mexican oregano, etc. and was pretty
> damn hot. It must still be available somewhere. Anyone know...?
Might try a Mexican market. A buddy of mine uses this on the rim of
the glasses he serves clamatos in. Really beats the salted version.
jim
Jim Lane
The ten most powerful words:
If it is to be, it is up to me.