Microgreen Radish Pico de Gallo Recipe
"Pico de gallo" means "rooster's beak." The name comes from the way it used to be eaten… by “pecking” at it with your thumb and index finger, like the way a rooster forages. Chickens aside, it tastes like an amazingly flavorful fresh salsa with a lot of chopped ingredients like tomatoes, onions, garlic, cilantro, and peppers. Use pico de gallo as a topping, or accompaniment, for just about any dish you please—tacos, nachos, grilled meat, or anything else you come up with—i.e., don’t limit yourself because it’s taco Tuesday! Pico is a great addition to any Mexican meal… bright colors, tangy flavor, you just can’t go wrong with it!
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Radish Microgreens and Mexican Cuisine
Radish microgreens have a beautiful color, from dark subdued purple to sometimes much lighter and brighter. And the flavor?!… the flavor puts the color of radish microgreens to shame! In Mexican cuisine, radishes are a versatile and distinctive ingredient that add both flavor and visual appeal to a variety of dishes. Whole radishes are often used as a crunchy and peppery garnish, but microgreens can easily be added in salads, salsas, and as a garnish as well to add a different take to radish’s more traditional role.
How to put together this simple microgreen radish pico de gallo recipe…
No special tools required! Cutting board, knife, a medium sized mixing bowl, and maybe a juicer for the limes.
Ingredients
4 large cloves garlic, finely chopped
1 large onion, finely chopped
1 large bell pepper, chopped
1 hot pepper, finely chopped (see notes on turning up the heat below!)
5 large ripe tomatoes, diced
1 bunch fresh cilantro, finely chopped
Juice of 2 limes
1/2 tsp salt
1/2 tsp pepper
2 tsp ground cumin
1/2 cup coarsely chopped radish microgreens
Instructions
Add all ingredients to the mixing bowl, except the radish microgreens, and mix thoroughly.
Serve fresh atop the meal of your choice (keep reading for ideas)!
Garnish with fresh radish microgreens and enjoy!
Pico Like a Pro!
We LOVE taco Tuesdays in our house! And… all six of us have the t-shirts to prove it. We do Mexican meals pretty much every week on Tuesday and they’re always a hit. It’s not always tacos, but there is usually pico! This pico de gallo is awesome because whatever is left over can go with anything… an egg omelette the next morning, mixed in with any leftover meat, with tortilla chips, the possibilities are endless. To make the best pico de gallo ever, check out the tips below. We hope you enjoy it as much as we do!
As always… fresh is key!
With all of the ingredients above, as always, using fresh (as in from your or a friend or neighbor’s garden) is always best. The flavor difference between what you’ll get at a store verses picking some fresh peppers, tomatoes, and herbs off the plant truly can’t be overstated! Go fresh whenever and wherever you’re able!
Color is your friend
On the onion, bell pepper, and tomatoes, use color to make your pico pop! Onions come in yellow, red, and white; bell peppers in yellow, orange, red, green and even purple; tomatoes in the traditional red, but also yellow, green and again… purple! If you’re looking to up your culinary game… consider using a different colored veggie than you’d normally go for. We tend to use whatever veggies are on the counter that haven’t been used up yet from the garden.
Turn up the heat!
When it comes to the chopped hot pepper, go for what is comfortable for you and your family—or whomever you’re serving! A poblano pepper would be more on the mild side. In order of more heat, you can also use a jalapeño, serrano, or habanero. These are just a few ideas. Use whatever you’d like! And, if you’re not into spice, just stick to the bell peppers in the recipe and leave out the hot pepper all together!
Mix the radish In
If you wish to blend the fresh radish microgreens in with the pico de gallo, save that step till right before serving. Radish microgreens are on the delicate side, so adding them in right before serving will keep them crisp and prevent wilting.
Spice up your Taco Tuesday with a zesty twist by adding this Microgreen Radish Pico de Gallo to your favorite tacos. Our spicy microgreens not only bring a burst of color but also a peppery kick that takes your tacos to the next level. Our fresh radish paired with tangy tomatoes, plus cilantro and a few other ingredients is top notch! This recipe is the perfect way to make your Tuesday night dinners a memorable and delicious experience!
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