Pico de Gallo Salsa
Adapted from Cooks Illustrated recipe for Fresh Tomato Salad
1 ½ pounds firm, ripe tomatoes, cut into 3/8-inch dice (about 3 cups)
1. Set large colander in large bowl.
Ingredients
1 large jalapeño chile seeded (seeds reserved and minced; see note), flesh minced (about 2 tablespoons)
½ cup minced red onion
1 small clove garlic, minced (about 1/2 teaspoon)
¼ cup chopped parsley
½ teaspoon table salt
Pinch ground black pepper
2 - 6 teaspoons lime juice from 1 to 2 limes
sugar, to tasted (just a pinch or two--no more)
Instructions
2. Toss tomatoes with a couple of generous pinches of salt, and place them in colander and let drain 30 minutes. As tomatoes drain, layer jalapeño, onion, garlic, top.
3. After 30 minutes, shake colander well to drain off excess tomato juice. Save juice for drinking; wipe out bowl. Transfer contents to now empty bowl. If you make this (up to 3 hours ahead of serving), drain again before going to next steps.
4. Before serving, add salt, pepper, parsley, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeño seeds, sugar, and additional lime juice to taste.
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