|Salsa Fresca or Pico de Gallo|
That being said-there are a million ways to make salsa. And most of them, I truly enjoy. But salsa fresca-pico de gallo, almost the same thing, is the most basic of salsas. It is the one where if you don't have tomatoes with lots of flavor you may as well forget it. Thank goodness for the cherub tomatoes that are showing up in most groceries year round. I think they have a sweet, full of tomato goodness that is perfect for salsa making when big garden tomatoes aren't available.
This recipe is my son's favorite salsa. It is easy to make which is a good thing when you need to make a lot. It is also easily modified to accommodate everyone's taste buds. Some of us may like it with bigger chunks. Some more smooth. Others crave cilantro and some hate it. Some like it spicy, some don't. The important thing is not to be afraid to create your own. You can't destroy salsa, I promise!
Many salsa frescas contain olive oil, lime juice or vinegar. I don't think they' re necessary unless your ingredients lack flavor. Olive oil adds more calories and I don't need those. If you want your salsa thin, feel free to add tomato juice or sauce or you could add lime juice. Personally, I like to taste the tomatoes and not the tartness of lime juice. If you add salt to the salsa that will help bring juices out, too and make your salsa more liquid.Sometimes tomatoes aren't as juicy as we would like them to be so adding liquid helps with consistency. Personally I like a thick salsa so this is the recipe I use. And it stays on chips well. A thin taste/dip on my chips just doesn't cut it. I want a big hunky bite!
Feel free to adjust the spiciness of the peppers. Fresh jalapenos left with seeds and ribs are spicier than those deseeded. Your choice. I also like to add a canned chipotle in adobo sauce as I like the smokiness and the heat that it gives. You can find them in the Mexican section of your grocery in a can labeled chipotle peppers in adobo. Transfer them to another container and store them in the fridge where they last a long time. I use them in many recipes and they are a great ingredient to have on hand. And just so you know, a chipotle is a smoked jalapeno and adobo is a sauce of tomatoes, vinegar and spices.
Take a few minutes. Make a great salsa. Serve it with corn chips. This salsa is also great over grilled chicken or fish. OR spooned right into your mouth!
Pico de Gallo or Salsa Fresca
Makes about 2 cups
2 containers of cherub tomatoes - 10.5 oz each
1/2 white onion
1 5" jalapeno - seeded and deribbed
2 garlic cloves peeled
1 chipotle from the can (See above)
1/3 c cilantro
Dump the tomatoes into your food processor. (If you want this chunkier, feel free to chop with a knife.) Using on/off button, process tomatoes until coarsely, but not too roughly chopped. Empty into a good sized bowl.
Now combine onion, jalapeno, garlic cloves, chipotle and cilantro in food processor. Chop until mixture is evenly chopped, but do not over process. Add to tomatoes. Stir well.Season with salt if desired.
Eat with a giant spoon!
Other things to try:
Green Chile Egg Souffle
Mexican Shrimp Cocktail
Avocado Corn Soup