Recipe: Pico de Gallo.
I am a big, big tomato fan, but not a big fan of peppers and spicy things; as a consequence, pico de gallo is the only sort of salsa that I'm willing to eat. This is the recipe I came up with for the stuff after a great deal of poking at other people's recipes and throwing out what I didn't like. Your mileage may vary.
You will need:
* 1 lb. tomatoes -- any kind will work, Roma is well-suited.
* 1 bunch cilantro.
* 1/4 cup white or purple onion.
* 1 head garlic or 1 jar pre-minced garlic.
* Salt and pepper.
Get a big container -- large enough to hold all your ingredients once chopped. Dice your tomatoes and put them into the container. Now mince your onion and add that to the tomato, mixing thoroughly. You may want to add extra onion. That's cool. It's your salsa.
Separate out roughly as much cilantro as fits in the curl of your thumb and fore-finger, mince, and add to the tomato and onion mixture. Again, you may want to add more, but really, this should be good for a standard batch. If you're using fresh garlic, mince and add three cloves. If not, add one heaping tablespoon of pre-minced. In either case, add 1/2 teaspoon each of salt and pepper, and mix it all thoroughly. Allow to sit for an hour before eating; it will get steadily better as it ages, until it starts to go bad.
If you like chilis, you can also add those; jalepeno features heavily in most of the recipes I've found. I leave 'em out because, well. I don't like 'em.
So there.
You will need:
* 1 lb. tomatoes -- any kind will work, Roma is well-suited.
* 1 bunch cilantro.
* 1/4 cup white or purple onion.
* 1 head garlic or 1 jar pre-minced garlic.
* Salt and pepper.
Get a big container -- large enough to hold all your ingredients once chopped. Dice your tomatoes and put them into the container. Now mince your onion and add that to the tomato, mixing thoroughly. You may want to add extra onion. That's cool. It's your salsa.
Separate out roughly as much cilantro as fits in the curl of your thumb and fore-finger, mince, and add to the tomato and onion mixture. Again, you may want to add more, but really, this should be good for a standard batch. If you're using fresh garlic, mince and add three cloves. If not, add one heaping tablespoon of pre-minced. In either case, add 1/2 teaspoon each of salt and pepper, and mix it all thoroughly. Allow to sit for an hour before eating; it will get steadily better as it ages, until it starts to go bad.
If you like chilis, you can also add those; jalepeno features heavily in most of the recipes I've found. I leave 'em out because, well. I don't like 'em.
So there.