Monday, December 6, 2010


Last night we had Mexican which normally consists of homemade refried or charro beans, marinated and grilled meat of some kind, fresh tortillas from La Mesa Tortillas, and a home made salsa.

My salsa is really more properly referred to as pico de gallo (rooster's beak in Spanish) as it is uncooked and chunky. Salsa would more properly refer to the same ingredients perhaps charred but definitely blendered or food processored.

This recipe uses tomatoes as the base but I have substituted peaches, watermelon, blackberries, raspberries, strawberries, cantaloupe, cucumbers, mangoes and I'm sure other things I am  forgetting all with great results. Mint can also be substituted for cilantro in the cucumber version for a cooling mojito salsa.

Salsa Method (Pico de Gallo)

Salsa (Pico de Gallo)

4 Ripe Large Tomatoes (or 8 Romas) cut into large dice
1 Onion finely diced
2 (or more) Jalapenos, Serranos or Habaneros (if you like it real hot) finely diced
1 Big Handful Cilantro roughly chopped
Juice of 3 Key Limes (or more or less depending on the acidity of your base fruit)

Combine ingredients and taste for acid (the lime juice) and saltiness. Adjust flavors appropriately.

This salsa is best served right when it is made. It is great on grilled chicken or fish or in a burrito or taco.


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