Javanese Pico de Gallo

Ingredients

Javanese Pico de Gallo incorporates Javanese spices and flavors into the traditional Mexican dish. The original Pico de Gallo typically uses lime juice and cilantro for its tangy and herbaceous flavors. In the Javanese version, lime juice is replaced with tamarind juice, which adds a unique sweet and sour taste. Additionally, cilantro is substituted with daun kemangi (Indonesian basil), which infuses the dish with a distinct Javanese aroma. We alse have the original recipe for Pico de gallo, so you can check it out.

• 4 medium tomatoes, diced (500g) 4 medium tomatoes, diced (500g)
• 1 small red onion, finely chopped (100g) 1 small red onion, finely chopped (100g)
• 2-3 red chili peppers, finely chopped (adjust to taste) 2-3 red chili peppers, finely chopped (adjust to taste)
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• 1 tablespoon palm sugar, grated 1 tablespoon palm sugar, grated
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup daun kemangi (Indonesian basil), chopped 1/4 cup daun kemangi (Indonesian basil), chopped

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes, chopped red onion, and finely chopped red chili peppers.
2. 2.
   In a separate small bowl, mix together the tamarind juice, grated palm sugar, ground coriander, ground cumin, and salt until well combined.
3. 3.
   Pour the tamarind mixture over the tomato mixture and toss gently to coat all the ingredients.
4. 4.
   Add the chopped daun kemangi (Indonesian basil) to the bowl and mix well.
5. 5.
   Allow the Javanese Pico de Gallo to sit for at least 15 minutes to allow the flavors to meld together.
6. 6.
   Serve as a side salad, a topping for grilled meats, or as a condiment for rice dishes.

Treat your ingredients with care...

• Tomatoes — Choose ripe and firm tomatoes for the best flavor and texture.
• Red chili peppers — Adjust the amount of chili peppers according to your preferred level of spiciness.
• Daun kemangi (Indonesian basil) — If daun kemangi is not available, you can substitute it with regular basil or cilantro.

Tips & Tricks

• For a milder version, remove the seeds from the chili peppers before chopping.
• Adjust the amount of tamarind juice and palm sugar to achieve the desired balance of sweet and sour flavors.
• Allow the Javanese Pico de Gallo to marinate for a longer time for a more intense flavor.

Serving advice

Serve Javanese Pico de Gallo as a refreshing side salad alongside grilled meats or as a condiment for traditional Javanese rice dishes like Nasi Goreng or Gado-Gado.

Presentation advice

Garnish the Javanese Pico de Gallo with a sprig of daun kemangi (Indonesian basil) to add a touch of freshness and enhance the visual appeal.