how to make pico de gallo recipe

Authentic Homemade Mexican Pico de Gallo Two Ways | Villa Cocinahi everyone and welcome to my kitche

Villa Cocina

Updated on Jan 18,2023

Authentic Homemade Mexican Pico de Gallo Two Ways | Villa Cocina

hi everyone and welcome to my kitchen my,name is rosana today we are making pico,de gallo two different ways the first,one is going to be traditional and the,second one,well,i guess you're gonna have to wait and,see but before we get started i do want,to invite you to subscribe like this,video,give us a huge thumbs up and also do not,forget to click the notification bell,alright let's get to it for the,traditional we're gonna need one pound,of ripe aroma tomatoes,not mushy okay just ripe because these,are going to give you the best results,go ahead and remove the stem area,from the top,and if you're interested i'm going to,leave you the link to this little tool,down in the description area,even though i am using roma tomatoes,feel free to use any type of red tomato,that you prefer,these look beautiful i'm super excited,now go ahead and dice them,when we make traditional pico de gallo,we do not remove the seeds because they,add a ton of flavor,alright,we're gonna transfer this to a bowl we,are done,we're gonna need a quarter of a large,white onion and we're gonna dice it,equal in size or similar in size to the,tomatoes now making pico de gallo is,very versatile you can use as much onion,as you want or as little it's your,choice,i feel like it needs more this seems too,little so i'm going to go ahead and add,the rest making it half a large white,onion,and it's going to equal to about one cup,total,really,i'm in tears okay this is an emotional,moment for me,that's more like it,onions aside,and we're bringing in the pepper that's,right we want spicy pico de gallo so i'm,using serrano and i'm using one because,this one's pretty spicy for my other one,you can use jalapenos and you could even,remove some of those seeds and veins to,reduce some of the heat,but we want this spicy,just go ahead and dice it,what i like to do now is finely chop,them because,i don't want to bite into a chunky piece,i want to be able to have subtle bites,of spiciness throughout the pico de,gallo,by the way feel free to use kitchen,gloves because you don't want to end up,with spicy hands,just a suggestion,now,tell me what do these colors remind you,of well for me it reminds me of,carne asada and our beautiful mexican,flag look at these gorgeous colors we,have the green,white,and red what a great representation,we cannot forget the cilantro by the way,this reminds me of some of your,interesting comments saying that,cilantro tastes like soap to you,i can't relate i love cilantro so i'm,adding half of a bunch,and we're simply gonna chop it,it is amazing how easy this recipe is,and the incredible flavors we get to,enjoy,all right let's cut the lime,because the lime juice together with the,salt are really gonna open up all the,flavors how exciting,i ended up using the entire lime which,turned out to be three tablespoons of,juice all right we have to season this,and we're gonna do this to taste i'm,using kosher salt,and doing one teaspoon,i'll mix this in and if it needs more,i'll add more,go ahead and mix everything in,watch those beautiful colors combine,this looks amazing let's go ahead and,taste,it looks so good all right,hmm,oh my goodness,i've melted,my heart my soul goes out to this,so good perfect the salt was good,let's do one more,i got it,i got a kick of that serrano it's so,good though all right,this is delicious tangy fresh the salt,really brings out the flavors from all,of the ingredients all right let's move,on to the second one before i think of,making carne asada right now,this version has the same measured,amount of ingredients as the traditional,one except for the pepper and i'll tell,you why in a second for now let's go,ahead and substitute the white onion for,the red onion,look what i have here in havanero and as,you can see i'm wearing kitchen gloves,because,i have a deep respect for avaneros they,are spicy that's why i'm only doing half,okay you want to do more it's up to you,your choice we're just gonna simply dice,it as well make sure it's finely diced,and as you can see,right here i don't they're using the,veins or the seeds,not happening,avaneros are scorching hot but the,reason why i like to use them is because,they do have a wonderful flavor they're,aromatic,and herbal the perfect addition,so we do add it but in small amounts,and now for the grand finale the,ingredient that's gonna bring this pico,de gallo together,and avocado this is gonna add a touch of,creaminess so excited,all right so we're simply going to dice,it into bite size pieces,let's toss everything in by the way i,used one large,avocado,this looks amazing,i should have gotten a bigger bowl but,that's fine it'll work,i love avocado this makes me so happy,if you're not serving this right away i,do suggest you add the avocado right,before serving because it does tend to,brown i mean this has lime but we want,to keep it as fresh as possible all,right let's go ahead and taste,lucky me,and you can be two if you make it at,home,all right let's do this,um,this

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PICO DE GALLO | How to Make Authentic Mexican Salsa Recipe
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want better PICO DE GALLO? IMPROVE your KNIFE SKILLS (IN-DEPTH)

PICO DE GALLO | How to Make Authentic Mexican Salsa Recipe

- We're coming up on one of my favorite foodie holidays,,and that, my friends, is Cinco de Mayo.,Now I know Cinco de Mayo is not,a widely celebrated holiday in Mexico,,but it sure is here in Southern California.,There's parades, parties, mariachi music,,and everyone is outside enjoying delicious Mexican food,including tacos, fajitas, margaritas,,and today's recipe for pico de gallo.,Pico de gallo is an authentic Mexican salsa recipe,made from a handful of fresh ingredients, including:,tomatoes, onions, cilantro,,serrano pepper, lime juice, and salt.,It's chunky, spicy, easy to make,,and it's the perfect party appetizer.,But I've got a bit of a bonus for you today,,because in addition to showing you,how to make authentic pico de gallo,,I'm gonna share with you three not-so-authentic,,but very Downshiftology-appropriate recipes,,and that's for a creamy pico de gallo,,a pico de gallo stuffed avocado,,and a Mexican chicken zucchini noodle recipe,,and I'm pretty sure you're gonna love them all,,so let me show you how to make 'em.,First we'll start with the pico de gallo,,and to make that we'll need four Roma tomatoes,,Roma tomatoes or plum tomatoes,are the best for this recipe as they have more flesh,and less juice than your average tomato,,but we'll still need to remove the seeds,,and to do that you can use your finger,or cut out the middle portion,and seeds with a small knife.,What differentiates pico de gallo,from restaurant-style salsa recipes,is in fact its chunky texture,,so removing the juice and seeds is key.,You might also hear pico de gallo,referred to as salsa fresca,,and that translates to fresh sauce,because all of the ingredients in pico de gallo are raw.,In other salsa recipes, some of the ingredients,may be cooked or flame broiled.,Once you've sliced and diced all of your tomatoes,,add them to a mixing bowl,,and then we'll get started on the onion.,You'll want about 2/3 cup finely diced onion,,and I'm just gonna dice the entire onion,and save the leftovers to add,into other recipes throughout the week.,When it comes to the heat in this salsa recipe,,that's from the serrano pepper.,Traditional pico de gallo recipes in Mexico,almost always use serrano pepper,,unless you're in a more touristy spot,where they might sometimes use jalapeno pepper.,Slice your serrano pepper in half,,remove the seeds and membrane,,and then dice it up very finely.,Next, you'll take a small bunch of fresh cilantro,,which I absolutely love, then chop that up,,and add it to your mixing bowl.,To help all of these flavors meld together and stay fresh,,just squeeze the juice of one fresh lime on top,and add a 1/2 teaspoon of salt,,which I forgot to show on the video,,but you don't wanna leave it out.,Stir all of that together until it's well combined,,add it to a serving bowl and then enjoy,your fresh pico de gallo with tortilla chips.,Traditional chips, of course, are corn tortilla chips,,but cassava flour tortilla chips are delicious as well.,(relaxing music),All right, so let's move on,to some of these less traditional,,but still incredibly delicious ways to enjoy pico de gallo.,First up is a creamy pico de gallo dip,,and all you have to do is mix Greek yogurt,with pico de gallo in a 1:2 ratio.,So I'm adding one cup of Greek yogurt,,and two cups of pico de gallo.,I also recommend scooping out the pico de gallo,rather than tipping the bowl,,so you leave out any watery portion,from the bottom of the bowl.,Then just give it a stir, and enjoy.,This is great for those who like,a slightly less spicy salsa,,and I explain how the yogurt calms the heat,on the full recipe post on my website.,Next up is pico de gallo stuffed avocados,,and yes, this is as easy as it sounds.,Just slice an avocado in half, remove the seed,,and add some pico de gallo.,This is always fun for a party,as you can have them lined up for your guests,to take as an appetizer,,and it's a great way to enjoy this salsa,in a low carb way without the need for any chips.,The last recipe is Mexican chicken zucchini noodles,,and it's a delicious meal that takes,less than 30 minutes to make.,All you have to do is slice and dice,two boneless, skinless chicken breasts,,and add them to a saute pan along with a tablespoon,or so of olive oil, or avocado oil.,Give them a stir, add two teaspoons of cumin,,which is another great Mexican flavor,,and cook the chicken for about eight to 10 minutes,,or until it's cooked through.,While the chicken is cooking, spiralize two zucchini,,and if you've never spiralized zucchini before,,make sure to watch my separate video on how to do that.,At this point the chicken should be fully cooked,so add one recipe of pico de gallo,,and gently stir that for about a minute,,then turn off the heat.,The key here is not to cook,the pico de gallo or zucchini noodles,because they will go watery, you just wanna warm them up.,So add the zucchini noodles,and then toss everything to combine,,and before serving you can also,crumble on some cotija cheese, or que

Chipotle’s Pico De Gallo recipe

oh hey everybody we're back new video,i'm gonna show you guys,how to make pico in my last video i had,some pico de gallo for my uh my meal,prep,so i figured i may as well make a video,it's really easy it'll be quick i'll,show you some,knife techniques to make it easier to do,ingredients what do we got i got two,pretty decent sized,jalapenos i got two limes i got about 10,roma tomatoes i use roma tomatoes,because they're easier to chop up and,they're more consistent when it comes to,size,one red onion i use a red onion because,the color looks cool,one head of cilantro that's looking a,little wilty but it doesn't matter i,don't care,all right so onions they're pretty easy,um you'll cry a little bit it's fine,i just cut off the end cut off this end,as well,you don't need to cut off that much you,just need to sit flat,i cut it in half just peel this first,layer off,see this little white piece right here,that's annoying so i actually cut that,out,you got the guidelines of god right,there these lines,just follow them and don't cut all the,way through,i'm gonna make them decently small use,your,knuckle as a guide so you don't cut your,finger off like that,make two slits,then same knuckle technique,cut down,then once it gets too skinny put it down,chop it the rest of the way all right,so for the tomatoes there's a way of,doing it,that makes it easier and not so mushy,you got your roma tomato right you're,gonna cut it,in half like that right cut it again,cut it again we're cutting them into,quarters take the knife,like this where the seeds are and just,cut it to the stem put that to the side,it's okay if there's some seeds left,it's all right it's cool but ideally,that's what you want it to look like,you're just gonna do this with all the,tomatoes,and that is all of them cut up took me,like i don't know,four seconds cuz you can chop this stuff,up if you want,that's fine you can put it in there,that's cool the only reason i don't,is because if i do all the seeds it'll,soak up and then the uh the pico will,get really wet,which is fine but if you're making it,last like a week,which i do for my lunches i want it to,stay as dry as possible,not dry but not soggy this cuts down on,the sogginess,and makes it a lot easier for me to cut,this alright the next step,take the tomato lay it flat chop them,into some matchsticks,like so watch your fingers so you don't,cut them off,then take that flip it sideways,boom now you're good now there's small,dice look at that,beautiful and the more you do this the,faster you become at it which is really,good,and it doesn't take any time at all all,you gotta do is put on a nice,nice podcast or something you know some,joe rogan and just,make some pica cut up some tomatoes and,that is the last,tomato took like five seconds speaking,of five,seconds take five seconds take one,second click that subscribe button down,in the corner i'd appreciate it i'm,trying to get to a thousand subscribers,if you're not subscribed yet hey why not,it's easy,thanks next up jalapenos you pretty much,cut them the exact same way,you're gonna cut the top off then you're,gonna take it,slice it in half like that you could,take a spoon,and get all that out but i don't feel,like it so i'm not gonna,i'm gonna do that i'm gonna take this,knife and be very careful not to cut,myself,and if you don't like spicy stuff cut,this out,it's the vein and that's what makes it,hot but uh i'm not gonna do that i'm,actually gonna cut,these up separate you could also put,this in a food processor if you wanted,to be a cheat,i wouldn't recommend doing that because,you know what it's cheating,do the exact same thing you did with the,the tomatoes,and just chop them into little little,match sticks,like that firmly grasp them with your,fingers,a little vain membrane stuff i just kind,of chop it up,roughly chop it i'm not really worried,about it,being any particular shape it's just,going to blend in at some point,also what you want to do right after,you're done,chopping jalapenos is rub your eyes,just go ahead and touch don't do that,it's really hot and it sucks really bad,next up we got the cilantro i'm gonna,use this entire bunch you don't have to,if you don't like cilantro that much,better just chop it up,just don't chop the stem there's no real,technique here just keep going,keep going until it's uniformly small,all right you could switch up this,entire recipe by changing the herb that,you put in this,this is just some random bull crap,instead of cilantro put basil,and instead of lime juice put olive oil,and you'll have like an italian,bruschetta or whatever,all right next up the juice of two limes,can you do that juice of two limes let's,go we're rolling them,this is a great investment by the way a,lime squeezer,limes are good next up we got a little,kosher salt,a little black pepper i'd say,if you're not used to seasoning things,then,take it easy because you can always add,more salt,and more pepper but i usually do like an,even amount of b

PICO DE GALLO | How to make Pico De Gallo | FRESH Homemade Pico De Gallo Recipe | Everyday BBQ

hey everybody welcome back to everyday,barbecue my name is Mike and today I'm,going to show you how I do my own,personal recipe for pico de gallo with a,little twist that I learned from chef,Carl a few months ago coming up right,now,all right welcome to the channel if this,is your first time here please consider,liking this video subscribing to the,channel commenting any of those things,that help the channel and make you to,think that people like us alright let's,get into this recipe now there's a lot,of pico de gallo recipes out there some,are very complex,believe it or not even though it's,supposed to be simple and some are,hoover's simple mine's more towards the,simple end of that so for my pico de,gallo I use tomato jalapeno cilantro,green onion lime juice fresh garlic red,onion and you can use red you can use,yellow you can use Spanish onion,whatever you like I like the red I like,that sharp onion taste and then I've got,some balsamic vinaigrette dressing here,which is what we finished this whole,thing off with now I know it sounds,weird but just bear with me I learned,this from chef Karl which by the way if,you haven't subscribed to chef Karl's,channel yet I'm gonna put a link in the,iCard above here please go over there,show him some love now the last thing,that you're gonna need is a good,container pico de gallo is good about 24,hours or so after you make it so you can,cut it up and you can eat it instantly,but if you really want that best flavor,you want to let it rest for about 24,hours this is a container that can,burrow manufacturing sent me and I'm,super impressed with this I had some,peppers in here that I forgot about for,about a week and found him in the fridge,I opened up the container and ate some,of those peppers and it was like they,were cut five minutes ago I have to say,I'm really impressed with that I'll put,a link down in description so you can,read more about it but any container,will do the better sealed container the,better off you are I'm gonna use this,but use what you have on hand ok let's,start getting this stuff cut up and put,together now when I do Pico I'm wearing,gloves on both hands,it's really important to keep this fresh,and clean we're gonna start with our,tomatoes I've got this little thing,called the tomato shark actually this is,another thing that chef Carl turned me,on to but this is going to help you to,reduce waste so you're basically just,going to go ahead move this around the,top of the tomato and this is just for,waste here so I'm going to go ahead and,get the rest of these done okay now,we're going to go ahead and cut these,right in half once they're cut in half,we're just going to scrape out the,insides now I'm going to go ahead and,get the rest of those done okay all,these tomatoes are ready to go by the,way I washed all these veggies with cold,water before I started this video if I,forgot to mention that so now I'm just,going to show you how I do,as to how I chop this up it's very,simple and then I'll do the rest,off-camera but you're just gonna,basically make thin slices here now once,you have those sliced just come across,and make some nice even cuts we're gonna,start loading these into our cambro here,now I'm gonna go ahead and get the rest,of these done so there's our beautiful,Tomatoes let's do the onion next I'm,just gonna cut off both ends cut it in,half,now we're gonna feel it now from here,what I'm gonna do is make one cut right,here just right down the middle very,carefully and I'm not gonna go all the,way to the end I'm gonna get very close,to the end now without cutting all the,way to the end we're just going to make,some thin slices here and we're gonna go,along the shape of the onion and we're,going to go close to the edge but not,all the way to the edge remember some,strong onions now we could come straight,across here and we're gonna get our nice,dice those are beautiful,all right we've got enough onion now,with that whole onion this looks really,good I'm just gonna get it mixed up okay,tomato done onto the jalapeno cut off,the end make a cut down the middle now,that you have it cut open there's a,couple different ways you can go you can,scrape out the insides here with the,tomato shark that I showed you and I'll,show you one just like this everything,comes out very easily and you're left,with that or you can leave the insides,if you want more heat now we have guests,coming over for dinner tonight and I,know they don't like a lot of heat so,I'm gonna go ahead and remove the guts,from both of these jalapenos and then,this is gonna be the same thing like the,tomato we're just gonna slice this into,strips just like that then come across,here,okay on to our garlic I like a lot of,garlic I'm just gonna put it under the,knife let's pop that makes it very easy,to skin when you do that and now from,here cut it up give it a little chop and,then we'll do another one so for those,of you keeping score that's two huge,cloves of garlic now I just want a,

Pico de Gallo Recipe // Chef Andy

today's that that is I need the energy,the energy the for the people out there,today on chef Annie we're making bingo,wait pico de gaia what does people real,means it's like rooster Pig Oh like like,your old boyfriend how's the ladies and,gentlemen if you have not pico de gallo,that subscribe button yet make sure to,do so so you're gonna have the fresh,recipes from chef Andi and turn on those,post notifications but let's get right,into this recipe so what does pico de,gallo having and what are the basic,ingredients that tomato onions red onion,this is Teresa's by the way if you don't,know Teresa hey Teresa is my my my,second mother my mama mexicana she's all,the way from Michoacan that's why we,brought her on the show so we give you,guys the tradicional a the most real,recipes from Mexico and this is,definitely a traditional dish okay what,else,cilantro lime rum pepper salt how many,tomatoes are we using today Tomatoes,three tomatoes this is one of those,dishes that you can't cover it with,other things you got to use the you want,to taste good you got to use the fresh,ingredients so those are the tomatoes,you want to cut them up too much or else,Teresa says that it you know it's gonna,turn kind of mushy so next ingredient is,gonna be a fresh red onion you want to,peel back that skin and we're gonna use,half of it half of the onion okay cool,what's the next ingredient we got,cilantro cilantro so while Teresa cuts,up that red onion I'm gonna cut up some,beautiful cilantro fresco there's now a,space heater cut but we're gonna make it,work so Teresa was telling me that you,want to use the stems in the cilantro,because that's gonna give it the most,flavor you don't just want to have the,leave fresh chalant cilantro okay so we,got our tomato we got our onion we got,our cilantro what's next line fresh lime,okay so if you're the trick to lime if,you want it to really juice out you just,roll it right on your your chop block,and what it'll do is just squish all the,juices of this thing will just juice out,how much lime a whole lime,yes well I'm good cut it in half squeeze,it right in the pico de gaia oh my gosh,this looks amazing,well the smell the aroma of that lime is,incredible,lime juice is in there our next,ingredient is silent and pepper salt and,pepper beautiful so just a pinch,don't beat two pinches of salt yeah,beautiful,any three cranks two three yes I did for,four from the heart the last thing is,some jalapeno jalapeno now you gotta be,a jalapeno you gotta be careful of these,right yes yeah you want a spicy you live,with it the banks mmm and you're gonna,want to get thank you so this part of,the jalapeno the the the veins they call,it or the seeds that's where all the,spices so if you don't like spicy you,just take it out but you're going a,little you know fourth day,put those put those seeds in okay so you,just put in one jalapeno oh do you want,more spicy one more than one more than,one all right well I think we'll just,stick with one is that okay yes okay now,we just mix it up mix it up mix it up,here we go finish wow wow this smells so,good true sir but you know would go good,with this is some fresh chips should we,go make some yes boy yep come on vamanos,vamanos,there's nothing like fresh chips and a,lot of people don't know you can make,your own tortilla chips these are corn,tortillas right yes okay so we're gonna,cut them into four so it is right down,the middle,boom spin them and boom there you go,look at that so we got our oven at 300,we're gonna take a cookie sheet like so,and we're just gonna spread them around,the cookie sheet just like this so we're,just gonna add salt water and that's,probably gonna give it what crunchiness,and flavor and very good flavor we're,not gonna use any oil though no oil we,get the you don't need it don't need it,come on stay healthy get clean so all,you need is to fill up a spray bottle,with water and then mix salt in it great,the favorite Splenda besides the salt,okay all right we'll shake this up just,give it a light spray over the top,beautiful is that good so as time passes,you're gonna want to keep checking them,and keep spraying them you're also gonna,want to flip these chips over so it,cooks evenly yes good let's put them in,yes put them in come on all right,Wow,those are gonna taste great,all right our chips have been inside for,about ten minutes we need to flip them,and we need to spray them right drusen,more salt you know what you want the,good chips you got to work for it or you,can take this tray out and his father's,lilies well so what this is gonna do is,gonna make it nice and crispy and give,it that salty flavor and don't worry,about making them too soggy because what,the ovens gonna do is just gonna burn,all that moisture all that water off,let's wait another 10 minutes and then,salt again our chips are looking ready,let's pull these guys out beautiful look,at that nice and crispy Brown and then,because we sprayed that salt water on,they should be a

Rick Bayless Essential Salsa: Salsa Mexicana Two Ways

today it's two versions of mexico's most,iconic salsa,you probably know this salsa is pico de,gallo but to tell you the truth in,mexico most of the time it's just called,salsa mexicana mexican salsa because it,is so incredibly iconic that it is,really associated with,mexico and um it always has the same,basic ingredients in it a few variations,but um there are the tomatoes and onions,and green chili and cilantro,things that we all like but each one of,those things contributes a different,aspect a different flavor and texture to,the finished salsa so there's no real,recipe here this is something you will,make to suit your own taste and as we,work through each ingredient i'll,explain to you what it brings to the,party so obviously tomatoes is the,number one thing here,you want to make this with really ripe,tomatoes when i can't find really ripe,tomatoes i'll probably use cherry,tomatoes and cut those up you need a,sharp knife to cut tomatoes because they,have a very tough skin,what i usually do is cut each side off,of the tomato like that and then use the,tip of my knife to cut out the little,the place where the stem connected,because that's tough too so you want to,get that out of there and then i slice,the tomato,like this,and then cut each one of those slices,into dice,now this may seem really laborious to,you but i will tell you that making,great pico de gallo salsa mexicana is,really a labor of love,and the smaller the pieces the better,the pico de gallo because all of the,flavors will come together then and,they'll all speak in unison and that is,what we do when we're chopping things,small is to bring them all all of the,flavors together so cutting down into,strips and then cutting those strips at,a 90 degree angle to,the first cuts into little dice,so that does it takes a little while to,do it i got started ahead of time here,last piece here,to cut up,and again i will say working with a,sharp knife this whole thing goes way,way faster okay i'm going to scoop all,of this now into a bowl and we're going,to go to the second ingredient well i,guess i should tell you what tomatoes,bring to it and if you've ever had a,great summer tomato from the farmer's,market or picked off of a bush in your,own backyard,you know that there is that beautiful,balance of sweet and tanginess okay,sweet and tart and that will give that's,what this is bringing to the,the salsa but also a very melting tender,texture so we like those things for that,now well let's talk about the onion in,mexico they don't use the white the,yellow onion they use the white onion,because the onion,is this onion the white one is crisp in,texture so that's one of the things it's,going to add but it's really bright in,flavor it doesn't add more sweetness,like some of the vidalia type onions the,sweet onions would do now the amount of,onion that i like to this amount of,tomato,is not a lot okay i like to cut well so,this is a large onion here so i'm going,to take about a third of it off here and,that's going to be the right amount for,me you may like more so feel free to add,more or less,so i'm going to cut this across,in,strips like that,and then go the opposite direction again,working with small pieces because we,really want the flavor of the onion to,be evenly distributed through,this salsa,okay once that is all chopped up i'm,going to scoop that now into a strainer,because this is the most important thing,that i can teach you about making this,salsa is to rinse the onion we have,created a sulfurous compound when we cut,that onion up we can get rid of that,sulfurous compound and that remember,that's the stuff that makes your eyes,water and it gives you,that onion breath or maybe upset your,stomach we created it we can get rid of,it we're going to rinse off under cold,running water rinse all of that off and,this is going to as they say in spanish,deflame the onion it's going to take all,of that really strong flavor away so i,usually just tap the strainer on the,side of the sink to get all of the water,off of it,put that,in the,bowl there with the tomatoes now let's,talk about,chilies any kind of green chili will,work in this,most people will go for serrano or,jalapeno but if you like it extra spicy,habanero could work in this which we'll,talk about a little bit later but also,any kind of green chili that you perhaps,are growing in your garden you can,always use them each one will have a,different flavor and a different heat,level so i'm working with a very common,uh chili that you can buy in grocery,stores which is the serrano which is my,go-to green chili because it is reliably,spicy um,jalapenos are not really,and i'm going to cut it up just like,they would in a typical mexican kitchen,now in here in the middle you can see,that there is this seed pod here and the,seeds are all embedded into it there are,some veins this is we would call it a,vein here that part of it is where all,the heat is if you want to get a lot of,green chili flavor without a lo

The Best Pico de gallo recipe | Authentic Pico de gallo

hello and welcome back to another,episode of cooking with Sonny today we,have yet another installation into our,Mexican series with the salsa we all,know and love pico de gallo there's also,some really great knife techniques in,this one we want to make everything,really nice and small for a pico de,gallo especially the onions and the,jalapeno just to keep every bite not so,harsh so stay tuned for an awesome,episode guys you just drop the thing,already thank you roma tomatoes so roma,tomatoes have a wonderful color they're,cheap and they're easy to slice up and,they just seem to be the perfect tomato,for a pico de gallo so the first step is,gonna be to slice these babies up and,I'm going to show you how I do it so a,lot of people will tell you to core the,tomato first but I'm gonna show you how,I do it I just think it's a little bit,more efficient so you want to go,straight through the middle quarter turn,cut again so now we have it into,quarters right so this is sort of the,two-in-one technique in that we are,going to slice out the seeds at the same,time we cut through the core right here,right so we get it out again so I'm,using my knife to push down this end and,I'm also pushing down on this end with,my fingers and then keeping my knife,flat I'm just running through it and,getting out that little core also by the,way you can save these seeds that you're,getting out like if you are braising,some kind of Mexican chicken something,like that and you want to add that into,your sauce it's only gonna do it a lot,of good ok now that you've seeded all,your tomatoes let me show you a few ways,you could chop it up so you can do the,normal choppy choppy like this into,thirds switch sideways and then on a,slight bias the little diamond effect,does look nice also on a little more,advanced technique if you put the tip of,your knife already on the board and,using your knuckle just guide it through,you can make these nice little slices,and this works great for a lot of,different odd shapes like for bell,peppers for instance you know when you,end up with that,that's always just holding together yes,make sure you always cut through the,skin right you'll never get those little,accordion pieces just repeat that,process with all of you tomatoes and if,this is our first time meeting my name,is sunny her Elle and I've spent the,last 15 years working in more than a,dozen professional kitchens all around,the world and here on this channel I,share all the tips the tricks the skills,the methods the recipes the techniques,so if you'd like to learn from a,professional chef - such as myself go,ahead and hit that subscribe button now,so before we build this pico de gallo,I'm going to show you something I do,that I think really makes it a little,bit better and that's to lay out all,your tomatoes on your board after you've,sliced them and remove the seeds and,just season it now have some kosher salt,right up high let it rain and so by,doing this every single bite of tomato,is gonna have that seasoning and salt,just permeated into it which just makes,the overall experience that much better,just add your tomatoes into a large bowl,big enough for you to mix everything,together in so we're gonna dice some red,onion very small for the pico de gallo,you could use white I like red for the,color but that is personal preference a,nice sharp knife and we're gonna slice,across very thin tuck you back in once,through the middle,if this onion was a lot bigger I might,do one more at the top but no need and,just slice,so we end up some beautiful prep we're,gonna slice some jalapeno let's take the,top very bottom straight in half now if,you want more spice you could leave in,some of this white and seeds because,that's where a lot of the heat is I'm,gonna take my little spoon just be,careful that when you're scraping this,your face is not too close because it,will kind of spray you could do this,with a knife too but this works really,well I like to flip it over just,slightly smash it a little bit so when,you flip it back it's gonna be easier to,slice right you want to go real small,again feel very thin julienne turn it,sideways if you want to go diamonds you,could do an ant at an angle like this,make that make that jalapeno as small as,you can it's going to make the overall,experience quite a lot better so we've,got a beautiful little dice there on our,jalapeno I'm gonna add it to the bowl,you know whenever you're working with,chilies always clean your board clean,your hands clean everything really well,I made the mistake once when I was 17 I,was in charge of the kitchen of a big,Brewing Company I don't know I don't,know why they let me have that job I was,placing like $2,000 orders every week it,was just like everyone from my high,school was running a restaurant it just,didn't it didn't work out at all but,I'll never forget I used some chili and,then I went to the bathroom I didn't,wash my hands and oh oh oh just don't,make that mistake dear God do not m

want better PICO DE GALLO? IMPROVE your KNIFE SKILLS (IN-DEPTH)

so i'm not here to tell you that you,need to cut things a certain way or a,certain size or be this good at,cutting things to be a good cook clearly,there are,so many cases of people who are grandmas,who have arthritis my mom has arthritis,she can't cut things into fine dices,i get it that's not what this video is,about ultimately knife skills give you,control,creates faster prep times it allows you,to whip together,meals quicker and really at the end of,the day kind of can make food taste,better size and shape,dictates the texture and texture,determines a perceived taste,so the size and shape of things does,matter it can benefit your food,learning how to control that can make,your food better,so if you're the person who wants to,kind of continue to,expand their journey in the kitchen and,get better at all these things,incrementally over time then this is a,good episode for you,especially if you like salsa because,today we're going to use pico de gallo,to showcase why size and shape matters,so let's just jump right into it,a pico de gallo consists of tomatoes,onion,jalapeno garlic cilantro lime juice,think about it if i cut the tomato super,small,and then i cut the onion and the,jalapeno super big is that really going,to be,delicious you're going to have this big,bite of jalapeno this big bite of onion,it's going to be harsh because the lime,can't really penetrate the thicker,vegetables like i can a smaller cut,vegetable,so if we can control things maybe i want,to cut the tomato a little bit bigger,and cut the jalapeno smaller and the,onion may be a little bit larger than,the jalapeno but a little bit smaller,than,the tomato when you have knife skills,you can control all those things,so let's just get started and we'll talk,about some ways that,you can cut things different ways of,holding the knife,and we'll make some pico de gallo first,we need the tomato and the the type of,tomato again matters like it did in,sauce in our last episode and,we're going to use roma tomatoes plum,tomatoes plum tomatoes roma tomatoes,they're the same thing it's just a,variety of plum,and we use it because it's meatier you,might want to use like an heirloom,tomato but,they're a little bit too juicy and you,don't want it a really juicy salsa,we want it kind of like a chunkier,textured salsa,where we control the amount of liquid so,the plum tomatoes work,and you might have to get other tomatoes,if you can't find these,maybe they have a little bit more juice,and a little bit more seeds but maybe we,can talk about that about workarounds,but let's just talk about cutting,the roma tomatoes first thing is we need,a sharp knife,so whatever your knife of choice is make,sure it's nice and sharp,hone before and after every use and,it'll keep your knives sharper for,longer without having to sharpen them on,a whetstone,every time you do that make sure you,give it a nice white,so there's no shards that you're getting,in the food and then we hold the knife,like this,we take a pinch and i pinch with the,blade,my thumb and my index finger and then,with the back three fingers,i grab on to the handle so,basically i'm holding at like the the,center balancing point essentially,and using that as an extension of my arm,so i can rock like that,i can chop it's really in control it's,like kind of like a part of my hand,the key thing you want to know when you,don't want to cut yourself is,start with your middle finger and then,take this joint,and bend it your knife blade,runs just like a deli slicer would,just runs right across that knuckle and,unless you go,above it that's when you're at risk of,cutting yourself when you,when you need to go higher instead of,using this knuckle as the,the guide you're sort of bending even,more,and relying on the top knuckle and now,you can still cut yourself it's not,foolproof but you have to be extra,careful and when you have a bigger,thing to cut you have to go a little,slower,but when you're doing small things,there's a very small chance of you,cutting yourself,as long as all these fingers and your,thumb are out of the way,tucked back so a lot of people when they,cut they cut down,but that's not working with the knife to,work with the knife,you want to start with the point down,and push,forward and you can come back then we,can do the same over here,and so what i'm going to do is i'm going,to just kind of make,little planks of tomato across like this,i'm gonna push,forward and then come down and back,push forward and come down and back push,forward and come down,and then what i'll do is keep a few,stacked and then just go through,and cut little planks turn them over,and then cut into dices that's one way,to do it,what it does give you is it gives you,seeds and it gives you lots of juice,if it's on a chip or it's in a taco it's,going to sit nicely with all the other,ingredients and they'll all,blend instead of them all sticking out,at once,now you got beautiful dice and you can,go through and you'll probably need a,few