Once you taste this classic fresh salsa, you will never go back to the mass-made salsa in a jar from the supermarket ever again. It is sort of like going from that fluorescent cheese you get on stadium nachos to fresh curds direct from the farm. It is so fresh and tasty, I can't think of any reason not to whip up a batch any time you need a quick appetizer. You only need keep a few tomatoes in the fridge, and some fresh chilis and cilantro, a lime and an onion.
 |
| Pico de gallo |
I used half of a Poblano chili this time, but you can use good old Jalapeno or whatever you like depending on how hot you like it. The Poblano peppers I get from the local supermarket are hotter than the very mild Jalapenos they sell, but not as hot as, say, Bird's-eye chilis or Habaneros. A key step here is using salt to pull out the flavour and juices, and letting it sit in the fridge for at least half an hour. I like to use
Kosher salt since it has nice large flakes which is better at drawing out moisture from foods, and generally has no preservatives or caking agents.
Update: a nice variation is to put a small splash of Sherry vinegar and a couple tablespoons of frozen corn. I've been playing with various degrees of pulsing in the mini-chopper. SO likes coarse and chunky, I like it a bit finer.
 |
| Coarsely pulsed in the chopper, with corn |
 |
| Finely pulsed, with hot peppers and corn |
Next Time: may try even hotter chiles, or different types of tomatoes
Me: 10/10
SO: 9/10
SSO: n/a
Pico De Gallo
Ingredients
- 6 Roma/Plum tomatoes, seeded and chopped
- 1/3 of a red or white onion, or a few scallions, finely diced
- your choice of chilies; I used half a Poblano finely diced
- half a lime, juiced
- a splash of sherry vinegar or similar
- 1/2 cup or more of fresh cilantro leaves, chopped
- generous sprinkle of kosher salt (better at drawing moisture out of foods)
Method
- Combine all ingredients, stir well.
- Put in the fridge for at least half an hour.
No comments:
Post a Comment