Pico de Gallo - Fresh Mexican Salsa

Pico de Gallo - Fresh Mexican Salsa
Throughout Mexico this basic and essential fresh salsa is interchangeably called, salsa cruda” (raw sauce), “salsa fresca” (fresh sauce), or “salsa mexicana” (Mexican sauce). In the northern states this sauce is affectionately called “Pico de Gallo” (rooster’s beak). Wherever it appears it is prized for the burst of freshness it brings to the table. Cook's rely on it for its ease in preparation, and tasty customization opportunity. In Mexico "pico de gallo" is as much a go-to condiment as salt or pepper. Stellar results for "pico de gallo" are achieved by sourcing the freshest ingredients. Chop all ingredients by hand and allow ingredients to mingle adding them into the same mixing bowl as they are chopped. This salsa reqires some melding time prior to serving; a minimum of half an hour, and no more than two hours.

"Pico de gallo” makes a great dip for tortilla chips, or a relish to meats, tacos, quesadillas, beans or rice. No limits are placed on its deployment, try it on crusty, buttered bread, in a sandwich, or tossed into a soup or stew just before serving.

If serving people that are skittish or intolerant of hot food, you may skip the serrano chile all together, or remove the seeds and veins from the chile, although the chile flesh may still contain too much burn for some palates. For a chile-free or chile-reduced “pico de gallo” try one of the traditional fruit variations: pineapple, orange, or peaches all work well either to replace chile or supplement a reduced amount of chile. Consider diced jicama for a less sweet option.

This basic recipe yields about 1½ cups.

Sharp knife for chopping
Chopping Board
Mixing bowl and spoon
Serving dish

4 Medium plum tomatoes
½ Medium white onion
3 Serrano chiles or one large jalapeño finely chopped, seeds included
½ Cup chopped cilantro
Juice of two limes
Salt to taste

1. Finely chop onion and serrano chiles.
2. Dice tomatoes.
3. Roughly chop cilantro.
4. Add all chopped ingredients into mixing bowl and stir.
5. Juice limes and add juice to mix ingredients.
6. Add salt to taste.
7. Let sit at room temperature until serving.
8. Transfer to salsa dish for table and serve.

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