Salsa Essentials Down Dirty Pico De Gallo Recipes

PICO DE GALLO (AUTHENTIC)

Steps:

• Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
• Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
• This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

SALSA ESSENTIALS: DOWN & DIRTY PICO DE GALLO

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Chop the onions and the tomatoes.
• Chef's Tip: You should have equal amounts of the tomatoes and onions.
• Combine the tomatoes, onions, cilantro, jalapeños, lime zest, and garlic (if using) in a non-reactive bowl, and thoroughly combine.
• Add the cumin, salt, and lime juice, to taste.
• Chef's Note:: I typically like a bit more lime juice, but that is just me.
• Cover, and let sit in the fridge for a few hours before using... The longer it sits, the better it will taste. Give the ingredients a chance to know one another.
• Chef's Note: Let the salsa come to room temperature before serving.
• PLATE/PRESENT
• Serve with chips, or anything else that comes to mind. Enjoy.
• Keep the faith, and keep cooking.