Pico de Gallo - Fresh Salsa
Freshly made Pico de Gallo
Fall may be upon us, but my tomato plants are finally bursting with ripe tomatoes, after meager pickings all summer.
Steve harvested our home-grown sweet white onions (all 4 of them) and some incredibly small heads of garlic and I decided to make another batch of Pico de Gallo.
Store bought ingredients work great also, but there's something about knowing that all of the ingredients were grown right here (except the Cilantro which we've not had any luck growing).
Nothing beats freshly made Pico de Gallo to top your taco or dip a chip into. Heavenly on top of a steak - Mom used to serve it that way - with the addition of some chopped bell pepper - the cold crisp crunch of the salsa on top of the hot juicy steak is so amazing.
The ingredients are basic and the measurements are approximate - it's a very forgiving recipe and can be adjusted to suit your taste.
Steve harvested our home-grown sweet white onions (all 4 of them) and some incredibly small heads of garlic and I decided to make another batch of Pico de Gallo.
Store bought ingredients work great also, but there's something about knowing that all of the ingredients were grown right here (except the Cilantro which we've not had any luck growing).
Nothing beats freshly made Pico de Gallo to top your taco or dip a chip into. Heavenly on top of a steak - Mom used to serve it that way - with the addition of some chopped bell pepper - the cold crisp crunch of the salsa on top of the hot juicy steak is so amazing.
The ingredients are basic and the measurements are approximate - it's a very forgiving recipe and can be adjusted to suit your taste.
Ingredients:
Preparation:
Mix all ingredients in bowl. Stir well to evenly distribute all flavors. Let rest so the flavors can blend for an hour or two before serving.
Notes:
* The seeds and veins of the chilies can be removed from the peppers to reduce heat, if desired. If not removed, the salsa will be a lot hotter. I prefer a milder salsa, so I always remove them.
** Roma tomatoes are preferred due to their solid texture and low juice. If the juice of the tomato isn't removed the salsa will be very wet. The juices will continue to come out of the tomatoes as they rest, so remove as much up front as you can for a winning salsa!
©2012 Laura Delanty, Wife With A Knife - All Rights Reserved
- juice of 1.5 to 2 limes (to taste) -OR- Juice of half a lemon
- 1/4 cup cilantro, chopped
- 2 cups chopped tomatoes (Romas are preferred, but any fresh tomatoes will do), seeded with excess juice removed.**
- 2 to 3 jalapeno or Serrano chilies*
- 1/2 large sweet white onion, diced
- 2 cloves garlic, pressed
- 1 tsp. salt
- dash Marie Sharp's Habanero Sauce (optional)
Preparation:
Mix all ingredients in bowl. Stir well to evenly distribute all flavors. Let rest so the flavors can blend for an hour or two before serving.
Notes:
* The seeds and veins of the chilies can be removed from the peppers to reduce heat, if desired. If not removed, the salsa will be a lot hotter. I prefer a milder salsa, so I always remove them.
** Roma tomatoes are preferred due to their solid texture and low juice. If the juice of the tomato isn't removed the salsa will be very wet. The juices will continue to come out of the tomatoes as they rest, so remove as much up front as you can for a winning salsa!
©2012 Laura Delanty, Wife With A Knife - All Rights Reserved
Happy Independence Day! July 4, 2014 - Steve and I are mking Pico de Gallo from garden peppers and tomatoes.
