Saturday, June 28, 2014

  1. 6 ripe, organic Roma tomatoes (also called plum tomatoes)
  2. 1 small red onion, or half of a large one
  3. 1-2 jalapenos. Depending on how spicy you want this
  4. 1 green pepper
  5. 1-2 TB freshly chopped cilantro
  6. 2 limes (about 2 TB of juice)
  7. Salt
  8. Water (if desired)
  1. Quarter each of the tomatoes lengthwise, and remove the firm-fleshy core and seeds.
  2. Cut each quarter lengthwise into 1/4″ wide strips. Turn the tomato slices crosswise and cut into a dice. Put the diced tomatoes into a large bowl and set aside.
  3. Dice your onion. Using a sharp chef’s knife, trim off the stem end of the onion and cut it in half through the root end. Peel back the skin on both halves, leaving the root end attached, next make horizontal cuts parallel to the cutting board, cutting to but not through the root. Then make lengthwise vertical cuts almost but not quite through the root. Finally, cut across the width of the onion to chop into 1/4" or smaller diced pieces
  4. Once your onion is diced, add to the tomatoes.
  5. Finely dice your jalapeño(s) add to the tomato and onions and set aside.
  6. Slice your bell pepper down the center from the bottom of the pepper, remove the seeds, stem and excess membranes. Slice each half into Julienne strips (like you did with your tomato) and then cut each strip into a small dice. Add it to the bowl.
  7. Finely chop 1-2 TB of fresh cilantro leaves and add to the bowl with the tomatoes and other veggies.
  8. Salt the veggies with about a scant (just under) teaspoon of salt and a few cranks of your pepper mill.
  9. Add the juice from 2 limes. Stir to combine. Taste. You may wish to add more salt.
  10. I like my Salsa Fresca to have a little liquid with it, so I will sometimes add a bit more lime if I have it, or red wine vinegar if I don't- or if it is acidic enough, I'll add a couple Tablespoons of water. This step of course, is optional and depends on your personal preferences.
  11. Stir well and let the salsa rest in the chill chest (fridge) for at least 2-4 hours. Because you'll most likely be eating this cold- you will want to finish seasoning it while cold. Letting it rest in the fridge to get all the flavors to meld will result in a much tastier pico de gallo. And, it'll taste even better after a full day in the chill chest.

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