Looking for a tasty twist on fresh pico de gallo? My favorite ingredient in pozole and menudo is the maíz blanco, or hominy, that is typically added. My mom would always add extra because she knew we loved it that much. Here I combine hearty maíz pozolero with my fresh pico de gallo to make a festive-looking salsa.
4 cups white hominy
3 roma tomatoes, diced
1 large jalpeño pepper or 2 serrano peppers, minced
1 small white onion, diced
1 clove garlic, minced
1/3 cup chopped cilantro
juice of 2 key limes or 1 large lime
1 teaspoon chile limon powder, optional
Kosher salt and fresh cracked pepper to taste
Pinch of crushed Mexican oregano
Drizzle of grapeseed oil, optional
Combine all of the ingredients, adding salt and fresh cracked pepper to taste. Stir well, taste for salt and let the salsa stand at room temperature for 30 minutes.
Tips~ I dice my onions first and soak them in cold water with a splash of white vinegar while I prep the rest of the ingredients. Drain before adding to salsa. It makes them slightly milder by doing this, plus the added vinegar gives them a nice, tangy flavor.
Tips~ Fold in some fresh avocado, cooked shrimp and hot sauce! Serve on tostadas!
Tips~ For a softer maiz blaco(hominy), boil in some salted water for 10 minutes. Drain and let cool before adding it to the pico de gallo ingredients.