If Tomatillos Aren't Your Thing...

Last night we talked about tomatillos and a salsita we make with it.  Tonight I'll show you something for chips you just can't go wrong with: Pico de Gallo.  Pico de Gallo means "the rooster's beak" in Spanish.  Why is it called that?  No one really knows.  I used the Google machine that told me that people used to eat it with their thumb and forefinger, which made the hand look like a rooster's head and you'd eat it with the "beak."

We've been getting lots of heirloom tomatoes in of all different varieties.  The colors are beautiful and the taste is scrumptious.  We've been eating lots of them fresh.  We've canned some and then Tricia has made lots of pico de gallo, too.

Back in the early 90's we'd go to the Folk Music Festival in Kerrville, Texas.  There was a band playing there called "Trout Fishing in America."  I know, strange name for a band, but they sang a catchy little tune that we would sing.  As a bonus, it helped you learn the recipe for Pico de Gallo.  The lyrics go like this:

Pico de Gallo, you oughta give it a try-o,
Even if you're from Ohio, it'll get you by-o,
Don't get it in your eye-o, unless you wanna cry-o,
So, come on don't be shy-o, eat some pico de gallo.

It's got jalapenos. I reckon y'all have seen those
They're kinda hot for gringos and probably flamingos.
Just add some tomatillos, onions and cilantro
Lime juice and tomato, you got pico de gallo!

Here you go!:

A bag of chips with this stuff around never sees the next day.  We'll finish off the bag and the whole bowl of pico de gallo.  I like to crush up the crumbs of chips in the bottom of the bag and pour it in the bottom of the pico and eat it up with a spoon like you'd do cereal and milk!

Eat some Pico de Gallo!