Possibly you had never heard this concept, a pico de gallo where its ingredients are not fresh... in fact its ingredients are cooked and the salsa is served warm – for this reason it is called warm pico de gallo.
Without a doubt it is a very original recipe and it is used to accompany snacks like a tostada or it can also be enjoyed with some appetizers of your liking.
It is incredible to consider that there is a warm pico de gallo but that’s not were the surprises that this recipe keeps end because it is also prepared with very distinct ingredients to which we usually don’t see in a common pico de gallo like the xoconostles, the potato and the tomatillos. This unusual recipe comes to us from the state of Guanajuato, a cuisine that has found numerous ways of including the xoconostle in their recipes.
About the Recipe
This is one of the most difficult picos de gallo to make. Although it is a laborious recipe it doesn’t require a lot of kitchen experience.
Since 3 arbol peppers are used in the preparation, the pico de gallo is spicy however if you want it lightly spicy only use 1 chili.