This morning, I bring to you an accoutrement. A slaw, really, given the inclusion of cabbage and involvement of steps such as “shred as thinly as possible” and “toss well”. But for some reason we call it pico de gallo in my house, even though the cabbage part sort of takes it out of your usual pico de gallo realm. We play with words in our family.
We use this pico de slaw most often as a garnish to Mom’s White Chili, i.e. my all-time favorite comfort food en el mundo. [Tangent: I’ve realized that I haven’t posted on thishereblog several of my top foods/recipes and am in the process of remedying that. Stat!] I will be posting a recipe for Mom’s White Chili soon (the Beckett-friendly, brown rice, low sodium version – I did it, Mom! and it was super good!), but I thought I’d share the slaw de gallo recipe with you now because while, yes, it’s delicious on chili or any other cumin-spiced soup, it can also be enjoyed a thousand other ways too – on nachos or tacos, mixed with rice and beans, in a salad, tossed with a colorful blend of citrus segments (they’re in season!), et cetera. Also in its favor: its super cheap and simple to make, lasts a few days in the refrigerator, and, particularly when made with purple cabbage, is quite pretty.
I think you’ll like it v. much.
Mom’s Pico de Gallo
Yield: about 3 cups
From Mom (duh)
1/2 head of cabbage
1 small, or part of a large, tomato
1 jalapeno, seeds and veins removed (optional)
About half a bunch of cilantro (big handful)
Juice of one lime
1/2 teaspoon salt (or, better yet, Penzey’s 4/S Special Seasoned Sea Salt)
Shred cabbage as thinly as possible. Finely chop tomato, jalapeno, and cilantro. Place everything in a bowl, top with lime juice and salt and toss well. Let sit for 10 minutes or so before serving. Enjoy!