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, Iâ€™d hear this voice, sounds like my motherâ€™s, sayâ€¦ â€œYou really should be making this yourselfâ€.
Really, I had no excuse; Iâ€™ve been eating this mÃ©nage of raw tomatoes, onions and peppers all my life â€“ 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 donâ€™t know why, how or when store-bought salsa became the norm, sheer lazinessâ€¦ I tell you.
Over the summer, @adjoa got a case of lovely plum tomatoes; prettiest little things Iâ€™ve ever seen â€“ 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; itâ€™s that adaptable. I experiment with other spices, herbs, vegetables, fancy saltsâ€¦ 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 â€“ 4 tablespoons jalapeÃ±o, 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 â€“ 3 days