Tomatoes, onions, cilantro, garlic salt, sea salt, red serranos and a splash of lemon
by pcurepair
2 Comments
ApesAPoppin237
Looks awesome. I love red serranos and wish I could find them more often!
SOMAVORE
In my culture we call this “kashumbur”. Except without garlic salt though it could be made with garlic sometimes. This exact recipe. Ate it all the time growing up with rice dishes that have a meat stew.
Was I ever surprised to go to a Latin friend’s house and I saw her make it and call it Pico de Gallo. Flavors really transcend geographical distances.
I’m African and Middle Eastern btw.
Also we sometimes blend it and call it shitnee, which I think has a link to chutney originally. For when we want the same flavor but liquefied as a topping/dip for like falafel or hummus. I also sometimes throw a chunk of Reaper or Habanero in there for the oomph.
2 Comments
Looks awesome. I love red serranos and wish I could find them more often!
In my culture we call this “kashumbur”. Except without garlic salt though it could be made with garlic sometimes. This exact recipe. Ate it all the time growing up with rice dishes that have a meat stew.
Was I ever surprised to go to a Latin friend’s house and I saw her make it and call it Pico de Gallo.
Flavors really transcend geographical distances.
I’m African and Middle Eastern btw.
Also we sometimes blend it and call it shitnee, which I think has a link to chutney originally. For when we want the same flavor but liquefied as a topping/dip for like falafel or hummus. I also sometimes throw a chunk of Reaper or Habanero in there for the oomph.
Yummy! Nice job!