Making Pico de Gallo Salsa

Pico de gallo is a simple, quick, uncooked salsa (salsa fresca) made with tomatoes, onions, cilantro, chiles, and lime. The taste is fresh and bright with a good bite from the chiles. Eating pico de gallo is a great way to get a dose of your daily veggies. In minutes you can prepare a batch. It’s a favorite at parties and it goes really well with a cold beer on a hot day.

Freshly Made Pico de Gallo Salsa

Ingredients:

• 10 Roma tomatoes – seeded and diced
• 1 large white onion – diced
• 1/2 cup of cilantro finely chopped
• 2 Serrano chiles seeded and finely diced -Jalapenos work too – Add more if you want more heat in your salsa. Use jalapenos if Serrano chiles or unavailable.
• Juice of one Mexican lime
• Salt to taste

The recipe makes a party sized batch of salsa.

When you have diced all of the ingredients add them to a large bowl and add the lime juice and salt. Mix thoroughly with a spoon and and place in the refrigerator for 30 minutes to allow the flavors to marry. This salsa should be eaten fresh.

Enjoy your pico de gallo!

Using Serrano Chiles in Your Mexican Dishes

Serrano chiles are called for in many Mexican recipes. Serranos have a bright, sharp taste and are substantially hotter than Jalapeno chiles. Serrano chiles are a medium to dark green when picked and as they mature turn orange and then red. Typically they are used when they are still green.

An average Serrano chile ranges in size from 2 to 3 inches long and about 3/4 of an inch across. Serrano chiles do not need to be peeled as do many other chiles. You can incorporate Serranos into your dishes two ways: minced or in rounds. To reduce the heat of Serrano chiles be sure to remove the white veins and seeds.

Working With Chile Peppers

If you have sensitive skin, wear rubber gloves when working with chiles. Serrano chiles are very hot and the capsacin in the chiles which causes the burning sensation stays on your skin all day.

I speak from experience. The last time I chopped up some Serranos I rubbed the side of my face before washing my hands and where I touched my face burned for nearly four hours. Even after you wash your hands much of the capsacin stays on them.

Mexican Recipes that use Serrano Chiles

Chicken Breasts with a Spicy Tomatillo Salsa

Authentic Mexican Table Salsa Recipe

Charred Tomatillo Salsa Recipe

Avocado Salsa

You might be interested in The Great Chile Book.