Pico De Gallo, Salsa and Green Salsa

This is a ridiculously easy recipe that is always a winner.  It goes well with chips, great on top of nachos or on tacos, with beans and rice, with any kind of Mexican dishes, even soups as well as any Latin-American meal.  It really could be extended to Thai and Korean too.  I like to leave it in the refrigerator for a day before consuming it - but can’t always wait!!  I’ll give you the main recipe and then talk some on salsas.

Pico de Gallo
½ Lg Onion
3-4 Roma Tomatoes
2 - 3 Serrano Chilies  (or jalapeno) (they have a separate subtle taste difference - but are equally good)
1 small bunch of Cilantro
2 Key Limes or 1 regular Lime
Salt and Pepper to taste (be easy with both of these)

(See Shepherd’s Pie blog entry if you are new to cutting onions - I have a  brief video there on how to cut them).

Be sure to wash all of your ingredients before you start to handle them. 

Dice the onions and tomatoes in equal pieces or the onion can be slightly smaller.  I personally go with small, ¼ inch or less because it’s easier to pick up with a chip.  But your preferences may be different.  Some people like it super chunky.  

Chop the stems off the cilantro all at once.  If some stems make it in there it will make Zero difference.  Mince the cilantro (no matter your preference about chunkiness) fine, same for the chilies.  If you  have very sensitive skin then use gloves to chop the chilies. 

Take the chilies and cut off strips of it length -wise leaving the seeds, ribs and stem behind.  Or you can cut  off the stem, then cut it length-wise in 4 and using a sharp small knife cut the ribs and seeds out.  (you’ll see in the photo with the large pepper I did the former and with the smaller pepper I did the latter - just depends on what’s easiest).  

Put all in a bowl and sprinkle the lime over the whole of it.  I use my right hand to squeeze and my left hand to catch any seeds holding it out straight and at an angle so my fingers catch the seeds and the juice runs down the side - but you can juice the limes and then pour it over the concoction.  

Then taste to see if you want salt and pepper.  Lime adds it’s own salty flavor and chilis obviously give off plenty of heat.  I usually end up putting a couple pinches of salt and just a sprinkling of pepper over  it all.  Stir it up and put it covered in the refrigerator over night - if you can manage to wait (it’s still really good right then and there but better if let sit over night!! Or at least a couple hours.)

And Voila - perfect Pico De Gallo!!  To use for oh so many things. 

Now what separates salsa from pico de gallo is the fact that salsa is usually either cooked or tomato juice or sauce is added with extra seasoning.  Personally I would suggest to cook it!   The recipe is super similar to the pico de gallo.

Salsa
4-5 Roma Tomatoes
1 lg Onion
1 Garlic Clove
2 - 3 Serrano Chilies
1 cup Tomato Juice (or ½ cup water)
1 bunch Cilantro
Salt and Pepper to taste
Maybe some Lime juice

Cut the onions and tomatoes bigger because they will shrink some in cooking.  Cut the tomatoes in 8ths and the onion in a ½ inch dice, the serano and cilantro still a fine dice and put a fine dice on the garlic.

Put the tomatoes, onion, garlic, chilis and tomato juice or water in a pan and let it come up to a simmer and let it go at a quick simmer - not a full boil - until the sauce is the consistency you like your salsa.  It needn’t be cooked very long at all - just a few minutes to reduce the sauce (ie: make it less watery) and to allow the vegetables to become soft.  Then add the cilantro and cook one more minute.  Then at this point add some salt and pepper - I use more here because some of the peppery and saltiness of the fresh vegetables and lime has been lost.  Let sit several hours or overnight in the refrigerator and then give a taste, if it needs some pop then add some lime juice.



Green Salsa, Chili Verde, Tomatillo sauce
7 medium Tomatillos
1 lg Onion
1 clove Garlic
1 ½ cups water
2 - 3 Serrano Chilies
1 bunch Cilantro
Salt and Pepper
Maybe some Lime juice

Tomatillos have husks on them.  Just peel off the husks and rinse under water - they are a little sticky naturally - don’t worry about it!!  Cut the tomatillos in 6ths and the onion in ¾ inch dice.  Mince the garlic and serrano chilies.  Mince the cilantro.

Put the tomatillos, garlic, chilies, onions and water in a pan and bring it to a boil.  Drop down to a quick simmer and let it go for a while checking on it now and then for consistency.  When it reduces to the point where  you like that amount of sauciness (this will taste quite a bit longer than the red salsa) then add the cilantro and cook one more minute and remove from heat.  Add salt and pepper to taste.  Here you won’t need quite as much salt as the red salsa because the tomatillos add a little salty taste - just add to taste.  Let sit in refrigerator for several hours and then if it needs a little pop then add some lime juice.

These are super quick and easy ways to make delicious salsa.  And they are really good for your health as long as you don't eat it all with chips :-D