It’s recipe time again! This time, we’ll make one of the versatile of all condiments – Mexican Salsa. Sometimes this super-chunky salsa is known as pic de gallo, which is Spaninsh for “rooster’s peak.”
Trust me; just follow the salsa recipe directions below, and this will taste ten times fresher and more flavorful than any jars of supermarket salsa.
1 to 2 Cups roma tomatoes, finely chopped
3 Tbsp fresh cilantro, chopped
1 to 2 Tbsp red onion, minced
1 Tbsp Lime Juice
2 jalapeno or serrano peppers (depending on desired heat), minced
1/2 tsp salt
1/2 tsp garlic powder
Directions: Place onions in a strainer, rinse with water, drain, and mince 1 or 2 tablespoon’s worth. Chop or mince the other vegtables and combine with the other ingredients in a mixing bowl. Blend well. Let sit in a refrigerator for at least 30 minutes to let the flavors combine before serving.
Note: Mince the onion and peppers fine enough so that each spoonful or scoop of salsa will be able to contain a little bit of every ingredient.
Note: If you prefer a mild salsa, use jalapenos instead of the stronger serranos. If you really like it weak, use only one jalapeno and add 1/2 of a fresh poblano pepper.
Uses: While a lot of Americans immediately think of pico de gallo salsa as being a dip for tortilla chips, there is so much more you can do with it. You can top burgers, grilled beef or pork, or even baked potatoes; add it to a haddock, tuna or salmon steak, top with shredded cheese and bake; add to a variety of Mexican dishes such as tamale pie, enchiladas, burritos, and tacos; or mix it with some eggs for a nice omelette.