SALSA ESSENTIALS: DOWN & DIRTY PICO DE GALLO
This is a simple recipe to prepare, and tweaking the salt and lime juice just just right, you will come up with some wonderful flavors. I use it as a dip for chips, as a salsa for quesadillas; just about anywhere you would use salsa. FYI: The longer it sets, the better it tastes. Time is this recipe's friend. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Salsas
Number Of Ingredients 8
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Chop the onions and the tomatoes.
- Chef's Tip: You should have equal amounts of the tomatoes and onions.
- Combine the tomatoes, onions, cilantro, jalapeños, lime zest, and garlic (if using) in a non-reactive bowl, and thoroughly combine.
- Add the cumin, salt, and lime juice, to taste.
- Chef's Note:: I typically like a bit more lime juice, but that is just me.
- Cover, and let sit in the fridge for a few hours before using... The longer it sits, the better it will taste. Give the ingredients a chance to know one another.
- Chef's Note: Let the salsa come to room temperature before serving.
- PLATE/PRESENT
- Serve with chips, or anything else that comes to mind. Enjoy.
- Keep the faith, and keep cooking.
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