Heirloom Tomatoes
by Cat, Feb 20, 2014 (photo, right, from Wikimedia Commons)
Includes: 1. Pico de Gallo; 2. Mango Salsa Variation
See also: 1. Salsa Verde (includes cooked or fermented version, and a pesto-style version with almonds).
There are many different salsas, some cooked, some raw. One of my favorites is Pico de Gallo, or Fresh Salsa. Traditionally made with tomatoes, garlic, onion, cilantro leaves and lime juice, it can also be made with mango instead of tomato, for a different flavor that is especially good with grilled halibut or other white fish.
Pico de Gallo
This salsa is best if made and chilled the day before you intend to serve it, to marry the flavors.
Ingredients & Equipment:
- 2 – 3 ripe tomatoes
- 1 – 2 scallions, or 2 Tbsp chopped red onion
- 1 – 2 cloves garlic
- 1 jalapeño
- 1 tsp cilantro leaves
- juice of ¼ – ½ lime
- 1 Tbsp olive oil (optional)
- Unrefined sea salt
- bowl
Method:
- Peel, seed and chop tomatoes, and place in bowl.
- Slice scallions, including most of the green part; or chop the red onion; add to tomatoes
- Peel garlic, chop finely, and add to bowl.
- Slice the jalapeño open and remove seeds. Pull cilantro leaves from the stem and chop with the jalapeño, then add to the bowl.
- Squeeze lime juice over all. Add olive oil if desired. Season with sea salt and toss to combine.
- Refrigerate at least 2 hours, but best overnight.
Mango Salsa Variation:
Make as Pico de Gallo (above), but use the fruit of one fresh mango, chopped into ½” cubes (or smaller), instead of, or in addition to, the tomatoes
