PICO DE GALLO
With hot summer days approaching I always start thinking of fresh, seasonal foods that don’t require cooking. This salsa is so easy and versatile that it has become a favorite for our family.
Variety of Salsas
We have always loved going out for Mexican food and enjoyed the salsa they serve with the meal. We noticed how different each salsa was in taste, texture and spice level. Same with the jarred salsas we purchased from the grocery store.
I wanted to try making it at home, so I began to experiment. What I found is that even with the exact same ingredients you can come up with an entirely different salsa. Some are cooked or blended, others chopped. It’s all personal preference but we love the flavor of the raw vegetables and a nice medium heat.
How to Use Salsa
We have found so many ways to use this salsa it’s almost become a game to see what else we can put this on. Here are some of our favorites:
- Carne Asada (grilled meat) Tacos
- Breakfast Tacos and Burritos
- Scrambled Eggs or Omelet
- Avocado Toast
- Mexican Shrimp Cocktail
- Cold Black Bean and Corn Salad
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
In a large bowl, combine all ingredients and adjust seasoning to taste. Cover and chill until ready to serve.
Notes: For a milder salsa reduce the amount of jalapeno. Also, this salsa can be blended and stored in a plastic baggie for several months in the freezer. I use it as a flavorful addition to soups and stews.