Saturday, July 20, 2013

Let's go to Mexico for some Pico

Ok here is one of my favorite things to make and eat... Pico de Gallo, or Salsa Fesca. Some regions refer to it as Salsa Mexicana because of the red tomatoes, white onion, and green chilies, resembling the colors of the Mexican flag. This recipe is authentic although not everyone includes garlic. Enjoy!

4 cups tomatoes (seeded, cored, and diced small)
2 cups onions (diced small)
1/2 cup jalapeño peppers (diced small) or 4 large jalapeños
1/2 cup fresh cilantro (minced)
3 tbs lime juice (or juice of 3 limes)
2 tsp salt (kosher or sea salt)
1 tsp coarse ground black pepper
1 tbs garlic (minced fine)


Combine all ingredients and mix well. Refrigerate before serving if you can. Use only the meaty wall of the tomato. Core all the seeds and pulpy insides and discard or use in a soup. You could also use cerrano peppers instead of jalapeños. You can also use mangos with or instead of tomatoes. According to food writer Sharon Tyler Herbst, Pico de Gallo ("rooster's beak") is named thus because originally people ate it by pinching pieces between the thumb and forefinger.This makes a huge bowl, enough for over a dozen people. 

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