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Pico De Gallo Salsa
Want to know what I consider a life skill? Knowing how to make Pico de Gallo salsa! You really don’t need my help to figure this salsa out, but I’ll show you a couple of my tricks!
- Yellow & red onion (half the amount of the tomatoes)
- Coriander which is cilantro, see blog header (as muck as you like or equal to the amount of onions)
- Lemon or lime juice
- Jalepeño (optional)
- Apple cider vinegar
Tip: On Salting the tomatoes: Salt the tomatoes after chopping and let water run off in strainer while chopping everything else… this makes the salsa less watery and better tasting!
Chop and salt the tomatoes, and then let the water drain off in a strainer.
Next chop the jalapeño, and let it sit in a splash of vinegar. This is basically a quick pickle that takes any bitterness out of the chillies, plus I like the effect of the vinegar of the salsa overall.
Chop cup the yellow onion, red onion, and coriander.
Note: If you are one of those poor unfortunate souls whose coriander tastes like soap… then just you some fresh parsley and you’ll figure it tastes just as good.. but it won’t: sorry coriander has no equals.
Add a squeeze of lemon to brighten flavors and help keep the colors strong. Lime is the more popular choice but I like lemon since I’m using a little vinegar.
This salsa is any Mexican dishes’ best friend, BUT it’s also awesome with grilled meat in the summer!
Storage: This salsa keeps for a week or more in the fridge (air-tight container) no problem.