Pico de Gallo Salsa


Pico de Gallo Salsa | Culinary Compost Recipes

 

This is a classic chopped salsa which means “Beak of the Rooster” in Spanish. It is traditionally quite spicy due to the serrano chilis. You will not find it this way in most restaurants, as they invariably default to a very mild salsa for mass appeal, which I think is a big mistake. Chop the ingredients by hand using a very sharp knife. You’ll need that keen edge so you can ensure precise cuts and not risk mashing the tomatoes. Also ensure the ingredients are chopped uniformly, so the color and texture stand out. Let sit for a half hour before serving so the flavors have time to incorporate. If you must put it in the fridge, do so only after trying to use most of it — the cold kills the flavor and texture, and it sadly won’t be as good the next day.

Enjoy – this is a classic that I serve with many recipes. It never fails to please.


INGREDIENTS:

2 medium-sized plum tomatoes
10 garden cherry tomatoes, preferably yellow/orange for color contrast
1 cup loose-packed cilantro leaves
1/2 cup chopped red onion
3 large serrano chilis – fired using a propane torch
2 large cloves garlic, crushed and minced
1 tsp. salt, to taste
Dash of fresh-squeezed lime juice, to taste


DIRECTIONS:

Cut the ingredients into 1/4″ sized chunks. Do not use a food processor. Place in a mixing bowl. Stem and fire the serrano chilis. Then coarsely-chop them and leave the seeds intact.
Crush and finely-mince the garlic. Add with the salt and lime juice.  Toss gently and let stand at room temperature before serving.

NOTE: You may need to remove a bit of the water left after standing for 1/2 hour. This is a normal reaction to salt. Compensate by adding a bit more lime juice after this separation.

Makes just over two cups.

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