This sweet and spicy pico comes from the kitchen of my best friend Jennifer. It is one of her signature dishes and one that she often makes during the summer to go with her amazing chicken tacos (if we are lucky I’ll convince her to give us the chicken taco recipe as well).
When making this salsa, the diced pieces need to be about 1/4”. Remember it’s salsa, not salad. (See link at the bottom for dice vs mince instructions). Jennifer likes to use grape tomatoes in this recipe while her mom, Basia likes Romas. Jennifer also likes to use shallots which have a subtle garlic flavor. Traditionally pico de gallos are made with white onion.
This recipe is best with a little spice. Jennifer has an affinity for shichimi tōgarashi, or “seven flavor chili pepper”, a popular Japanese spice. You should be able to find it at Asian supermarkets, or you can make your own (there are dozens of recipes online). Alternatively you can use crushed red pepper flakes.
Makes: 4-6 servings
Equipment: large bowl
Written by Anne Beaubien