Pico de Gallo/Fresh Tomato Salsa

We’ve begun having Mexican food fairly regularly at home. That’s basically because it works pretty well for us. Vegetarian and Celiac friendly, damn tasty and for extra points, reasonably healthy. And if you’re making homemade  Mexican, you might as well make your own salsa. Jarred salsa is good, perfectly fine even, it’s just not the same thing as fresh, homemade salsa (or “pico de gallo” if you want to be official). And while it’s not quite as easy as opening a jar, it’s not much more difficult and it’s fully worth the investment in time.

pico de gallo = fresh tomato salsa

Fresh tomato salsa is oddly enough, refreshing

Makes enough for 2 or 3 people as a side, though can easily be scaled up to feed more people. Adapted from Food Wishes version:

  • 200g cherry tomatoes
  • a medium onion, finely minced
  • 1 (or more) chillies, finely minced
  • a generous handful of fresh coriander (aka cilantro). Stalks, finely minced. Leaves, roughly chopped.
  • the juice of one lime
  • ½t of dried mint (or oregano works well too)
  • salt and freshly milled black pepper

As to the herbs, dried oregano would probably be more traditional, but I like dried mint in this (fresh would be fine too, but dried has a bit more heat and plus I can’t get fresh mint in Finland). The reason for bleeding the tomatoes is I guess, to keep your salsa from being too wet – else it’s difficult to keep it in your taco, nacho etc

  1. Set a fine sieve above a bowl.
  2. Dice the tomatoes into small dice and put the min the sieve.
  3. Add a couple of shakes of salt to the tomatoes, stir and leave for 30mins or more, so that the salt draws the moisture out of the tomatoes.
  4. When that’s happened. Remove the tomato juice (I always drink it, as it tastes wicked – if a little salty) and transfer the tomatoes to the (now dry) bowl.
  5. The rest is basically, just:
  6. Throw everything else in and mix.
  7. You can eat immediately, but it’s better if you’ve left it for an hour or two to develop flavours.
  8. At this point, taste a bit to check seasoning, acid and spice levels and adjust if needed.

It also keeps perfectly fine till the next day – though if I were serving it to guests I’d make it the same day, as it can be a bit wet and limp looking the next day, though it tastes perfectly fine.

 

 

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