Cooks Recipes | Pico de Gallo or Salsa Fresca Recipe

Serve as an appetizer with crisp tortilla chips, or as a condiment for various foods such as tacos, burritos, omelets, or anything that sounds good to you! Watch out, this concoction is habit-forming...one bite leads to another!

Pico de Gallo or Salsa Fresca (Fresh Tomato and Jalapeno Salsa)

4 large ripe tomatoes, seeded and chopped*
4 tablespoons chopped fresh cilantro
1 medium white OR red onion, finely chopped**
1 1/2 teaspoons packed brown sugar
2 green onions, finely chopped
2 teaspoons green jalapeño sauce
4 to 6 cloves garlic, finely minced
1/2 teaspoon salt, or to taste
4 to 6 fresh OR pickled jalapeno peppers, seeded and chopped***
Freshly ground pepper to taste
Juice of 1 small lime (about 2 tablespoons)

Combine all ingredients in glass (or non-reactive) bowl. Cover and refrigerate until ready to use. Will keep for up to a week in the refrigerator.

Makes about 6 cups salsa.

* To "ripen" tomatoes and improve their taste, do not refrigerate when you first bring them home from the grocery store. Place the tomatoes, stem side-side down in a basket on your counter. Allow a few days to continue ripening. When they have ripened to your taste, then refrigerate. This really does improve the flavor and it's a must when vine-ripened are not available!

** When using raw onions in a recipe or as a condiment, always soak the onion in ice water after you have chopped or sliced it. Drain just before using/serving. This takes the unpleasantness out of the onion, leaving it sweet tasting and crisp. Even the pickiest eater will like raw onions prepared this way.

***Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.