Do you like garlic in your pico de gallo?

[Mosca]

When I make my pico, it always turns out really good. Ratios don’t really matter to me; every time it’s a little different, and that’s part of the fun. One time it’s more lime-y, another time there’s a little more onion, sometimes the peppers are hot and sometimes they’re not… but it’s always really good. In our house, a pint of pico lasts about 5 days. Refrigerated, of course.

Every time I make it, I try it first without garlic, because classic pico doesn’t have garlic. I’ve seen it at the bottom or recipes, as in “1 clove of garlic (optional)”; I just like it better with garlic. One medium clove is fine, and that should be on the small side of medium. It’s easy to overdo it here. In fact, this is a good place to use granulated garlic. When I use granulated, I use slightly less than 1/8 tsp.

Fresh pico can’t be beat. It’s easy, it goes together fast, and it’s delicious. Store bought fresh pico comes close, and is a good second choice and a fair trade in that the slight difference in quality and the convenience balance each other out fairly evenly.

[RonB]

I do like garlic in pico. I'm more worried about onion overpowering the pico than garlic overpowering it.

[Mosca]

Yep, the last one I made had too much garlic AND too much onion. I used an onion that was fresh from the farmers market, they were in the ground just the day before.

[DogFaced PonySoldier]

Damned skippy I do!

[Andrrr]

It might be easier to ask what I don’t put garlic in

[klflowers]

This

[58limited]

I like a little pico in my garlic

[bmillin]

I am not a fan of raw garlic, so no to Pico de Gallo.

[Mosca]

For me, too much kills it, a little bit amps it up.

[fzxdoc]

I microwave a clove or two of garlic for 15 sec, then let cool, then chop and add to the recipe. Heating a clove of garlic through takes the raw harsh taste out of it.

Kathryn

[Sweaty Paul]

fzxdoc that is a great idea.

[TripleB]

Don't think it really matters, just a personal choice. Some people like it and some don't. Just like beans in chili

[klflowers]

There is no question about beans in chili. https://pitmaster.amazingribs.com/fo...e2#post1636936

[bbqLuv]

Oh no, another Beans in Chili debate.

[BFlynn]

I like garlic with my garlic

[au4stree]

Call me crazy, but I put garlic up there with bacon. They’re undefeated, they don’t need a reason.

[ItsAllGoneToTheDogs]

I mean we like excessive garlic in almost everything in this house

[klflowers]

Yes. Garlic, yes

[Panhead John]

Does anyone actually measure their garlic in a recipe? “Ok 1 teaspoon? There we go, 3 teaspoons should do it.

[Mosca]

Once in a while, but it’s close to “No.” A recipe calls for a clove of garlic, and I got one clove the size of a pistachio and the other the size of a Brazil nut…?

Generally speaking, then, I measure garlic by separating some out, looking at it, looking at where it’s going, and thinking, “That looks about
right.” Or adding more, or getting most of the way through mincing it and thinking, “I should stop right about here.” Usually when I need more I reach for the granulated.

[ItsAllGoneToTheDogs]

1 clove = 1 head around here

[Michael_in_TX]

Doubling the amount of garlic stated in a recipe has never steered me wrong. Some of the garlic cloves I see YouTuber's use are massive, perhaps as large or larger than Mexican garlic cloves....so doubling seems to work well.

[Purc]

No, I never measure garlic, I just put it in almost everything. Many years ago in Chattanooga we had a restaurant called the Narrow Bridge and they served a roasted head of garlic with toast as an appetizer. I always had that and the next morning, people in the office would ask if I went to the Narrow Bridge for dinner last night. Apparently, I reeked of garlic the next day. When I lived in California, I went to the Gilroy garlic festival, and I even had garlic ice cream. Love the stuff and to this day, I never had any problems with vampires.

[58limited]

I would love to go to Gilroy for the festival. There was (is?) a restaurant in Las Vegas that was garlic based. I could not convince my group to go (they didn't want to go to the Star Trek restaurant either - I need to expand my circle of friends).

[wrgilb]

Do I like garlic in my Pico, well here's my recipe.

Pico de Gallo

4 vine ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano or Jalapeno chili pepper, minced. Seeds and veins removed.
1 handful of fresh cilantro, chopped
3 garlic cloves, minced
1 lime, juiced
¼ cup extra-virgin olive oil
1 tsp kosher salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to an hour to allow the flavors to marry.

Yields: 2 cups

[fzxdoc]

Thank you, Bill!

Kathryn

[surfdog]

Not always, but seeing as we all love garlic around here…it’s easy to add just a bit. Not too much obviously because a little can go a very long way in such a simple fresh “condiment.” My faves probably don’t have garlic, but that requires the onions and peppers to play nice. LOL Sometimes they just need a little kick in the pants. ;-)

Part of it depends on what I’m eating it with…and how THAT has been seasoned & cooked. Regardless, there’s no wrong way to make it. It’s simple, add whatever ingredients makes you happy.

[jfmorris]

I like garlic as much as the next guy, but I've got one son in law who gobbles up onions and garlic, or at least used to. And that "reek" Purc mentioned he might have had from the restaurant in Chattanooga - it's a real thing. For a long time after he was dating my daughter, I thought the boy just didn't know what deodorant was at times, until I realized what was going on, and saw him eating a bunch of raw onion on a plate with tomatoes and cucumbers.

My son in law is in business selling insurance, and I finally talked to him about it once, just to make him aware he might want to tame it down for business purposes if nothing else. It's not just your breath - he would literally at times have an unappealing aroma within a few feet of him. The sulfur from onions and garlic sweats out of your pores. And it's like the smoke from our BBQ - you become desensitized to it if you are the one putting off the "aroma" I think. It's why the ribs and pulled pork for the one smoking it taste smokier the next day - you just can't smell/taste it if exposed to it constantly.

I'll follow a recipe on garlic, but I'm not going to double or triple what it calls for.

Oh - and I've not smelled the "reek" in quite a while, haha....