Monday, October 8, 2012

Pico De Gallo (Fresh Salsa)

One of the best parts of eating at a Mexican restaurant is the fresh salsa and chips. We, easily, plow through a few bowls of chips and salsa, while waiting on our food. That gives us time to rate the best salsas and chips out there. Most Mexican restaurants we go to make their own salsas. But if you happen upon one frying their own chips, now that's something special!

The base for a great tasting Pico De Gallo starts with tomato, onion and cilantro.
Everything gets a dice. Minced garlic, salt and pepper are stirred in. Jalapeno can be added, to give a little heat.
Use as a fresh salsa, served with chips. Blend with mashed avocado for guacamole. Or use as a topping for your favorite Mexican entree.
1 Bunch cilantro, chopped
1 Large tomato, diced
1/2 Large onion, diced
1 JalapeƱo, diced (optional)
1 Clove garlic, minced
1 Lime, juiced
1 Teaspoon kosher salt
1 Teaspoon pepper
Clean and prepare vegetables. Combine all ingredients in a large mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.
* Use as a topping for your favorite Mexican dish  -  blend with mashed avocado for guacamole  -  serve with chips for a fresh salsa. 

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