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Salsa fresca

or “pico de gallo”
Mexico

It’s also called salsa Mexicana because it contains the three colors of the Mexican flag: red (tomato), white (onion), and green (chili pepper)

Use as a dip with chips. Because it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas. Mix it with your scrambled eggs to create Huevos Mexicanos. Heap it on your grilled steak “Santa Maria” style. In fact, this goes good with just about anything!

 
Ingredients (Gringo Style)

  2-3 vine ripened Roma tomatoes (1 to 1 ½ lbs), finely diced
  ½ red onion, finely diced
  1 jalapeno chili pepper (stems, ribs and seeds removed), finely diced
  1 Serrano chili pepper (stems, ribs and seeds removed), finely diced
  Juice of 1 fresh lime
  Handful of chopped cilantro
  Salt and pepper to taste

Instructions

Combine all of the ingredients in a medium sized bowl. Be careful to wash your hands thoroughly after handling the chili peppers! Let the salsa sit for an hour so that the flavors can combine.

Time Saver

Once made, this salsa is a real time saver because it keeps for several days and can be used to prepare many other fast and easy dishes like Huevos Mexicanos or Ceviche Tostadas.

Fun Variations

Use a white onion…that’s how it’s traditionally done in Mexico.

Don’t remove the pepper’s ribs and seeds…taking the heat out takes the fun out!

Don’t be afraid…add another pepper or two. Serranos are a little hotter than jalapenos. Habaneras are a blast, but you’ll probably be sorry in the morning.

Add some finely chopped or grated carrot…it adds color and crunch and it’s good for you.

Add some finely chopped garlic…why not?

Consider adding some finely chopped broccoli…because it’s good for you and you won’t be able to taste it anyway (just don’t let any salsa snobs know you did it).

Try using a good balsamic vinegar instead of lime juice.

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