Pico de Gallo
It sounds ridiculous saying it now but we used to buy salsa, tubs and tubs of it.
And every time I bought yet another tub of premade fresh salsa, I’d hear this voice, sounds like my mother’s, say… “You really should be making this yourself”.
Really, I had no excuse; I’ve been eating this ménage of raw tomatoes, onions and peppers all my life – the kind I grew up with, simply called pepper (sauce), was tomatoes onions and peppers blended with a bit of salt into a sauce using this earthenware grinder.
I don’t know why, how or when store-bought salsa became the norm, sheer laziness… I tell you.
Over the summer, @adjoa got a case of lovely plum tomatoes; prettiest little things I’ve ever seen – just begging to be made into salsa.
I like my salsa chunky, hence pico de gallo; making it felt oddly familiar, I add a little bit of extra virgin olive oil to help the flavours meld.
The interesting thing about this kind of salsa is that anything really goes; it’s that adaptable. I experiment with other spices, herbs, vegetables, fancy salts… etc and it’s different and better every time.
Pico de Gallo
- 1 1/2 pounds plum tomatoes, seeded, diced
- 3/4 cup red onions, chopped
- 1/2 cup fresh cilantro, chopped, plus extra for garnish
- Juice of 2 limes
- 3 – 4 tablespoons jalapeño, seeded, diced
- 1 clove garlic, minced
- 2 tablespoons olive oil (optional)
- Combine the first six ingredients in a large bowl, and gently mix well
- Season well with salt, and add more lime juice if desired
- Drizzle olive oil over mixture, and serve immediately or chill and use within 2 – 3 days