made a big bowl of pico di gallo (fresh salsa) last night, brought some into work today...
Nice to see someone back east appreciate fresh salsa! I know I didn't when I lived back there.
Everybody always asks, how do you make this,
so here are the ingredients:
1 can of tomato paste
juice of 2 limes
balsamic vinegar
4 cloves of garlic, finely minced
½ bunch of cilantro, leaves and stems, chopped
1 yellow bell pepper
6 jalapeno peppers (seeds removed)
1 Vidalia onion
1 red onion
about a dozen plum tomatoes.mix the first 3 ingredients, it the bottom of a large bowl
adding enough balsamic vinegar to thin out the tomato paste.
finely chop the peppers(cut the jalapeno very fine chop – a
1/8 of an inch) and the onions and cilantro, add to the
bowl and mix well.
finely chop the tomatoes adding half to the bowl
then sprinkling with sea salt. fold them into the mixture.
add the rest of the tomatoes, more salt about a teaspoon,
and mix together to distribute the tomatoes into
the mixture in the bowl.
refrigerate overnight at least. flavors need to marry.
You may use different types of tomatoes, adding cherry, grape, on the vine,
and beefsteak or large jersey. only make it tastier. twice as much tomatoes
can be added to the above amount of onions & peppers. you can also add
orange , green and or red bell peppers. yesterday yellow peppers were on sale,
and the jalapeno came in a big package, so I added more than the usual 3 I use
and cut back on the others. hot sauce can be added, but I will serve it on the
side, once you put it in, you can’t take it out!
