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The beautiful colors of this uncooked salsa, also known as Pico de Gallo are traditionally the colors of the Mexican flag. We are going to mix it up a bit this week by adding some beautiful heirloom tomatoes to this simple but delicious condiment used everyday in Mexican cooking.
Do you remember when we were young, here in Ohio especially, you could only get one brand of salsa? It was cooked, very thick, almost like ketchup. I thought I didn’t like salsa. I think that is because I did not have authentic salsa. When I traveled to Houston Texas for the first time, I was hooked. The bright, bold, fresh flavors of the uncooked salsa won me over. Come on out on Saturday to the Anderson Farmers Market and you can taste for yourself the wonderful fresh flavors of this authentic favorite.
I make Pico de Gallo as a topping for grilled chicken breasts, as a dip for chips and for breakfast burritos. It is always a hit at parties.
Prep time: 10 minutes, tops
Ingredients (serves four)
1 white onion (small)
1 tomato (medium size, firm, ripe, spherical)
1/4 bunch of cilantro
1/2 chile serrano
1 lime
1/2 tsp salt
You can find all of the ingredients you need to make this (except lime) at the farmers market!
Instructions
Clean ingredients.
Chop onion and tomato into small pieces and put in bowl.
Finely chop cilantro and add to bowl.
Finely chop serrano pepper, add to bowl. The chile’s juice can be very irritating to your skin if you touch it, so you may want to handle the chile with a fork when doing this. I usually think of jalapeno when it comes to salsa, but the serrano is traditional in Pico.
Add 1/2 tbsp salt to bowl.
Now mix the Salsa Bandera.
And there you have it: you’ve just made some delicious salsa Mexicana from an authentic pico de gallo recipe. I think it is simple yet perfectly deliciouso!
Keep eating locally,
Barbie Hahn
