For many years, I have avoided making my own salsas. The recipes seemed complicated, or I just didn't care much for the homemade salsas that I had tried. We are admittedly, somewhat picky about our salsas. Not that we don't quite often enjoy basic store bought salsas too, but most of the homemade versions never tasted quite right to me.
However, tomato season is almost here, so it was time to try again. Being in the desert, our farmer's market sells fresh organic tomatoes almost year round, but I much prefer the price when I am pulling them from our own garden! It won't be long now until we will have an abundance of produce to use in all of our favorite recipes.
I wanted a fresh salsa to go with the Carne Asada I was making for dinner and this turned out to be absolutely perfect with it. My oldest son loved it and has eaten this with almost every meal since then. It was awesome on eggs and on rice; we loved it with our enchiladas as well.
The key here is to very finely dice as many of the ingredients as possible. This let the flavors really meld together without huge chunks of tomatoes or onions to distract from the flavor. I went easy on the cilantro as well, because cilantro has killed many a salsa dish in my own experience. If you love cilantro, go crazy with it and feel free to add just as much as your family likes!
Pico De Gallo
recipe adapted from Simply Simpatico and Tyler Florence
5 medium size tomatoes, (vine ripe and organic, if possible) about 3 1/2 cups chopped very small
1/2 medium size red onion, diced small
2 green onions, very thinly sliced
1 Serrano chile, very finely minced
1 handful fresh cilantro leaves, stems mostly removed, about 2 tablespoons full, chopped very small
6 garlic cloves, minced
1 lime, juiced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
In a medium size mixing bowl, combine all ingredients. Toss thoroughly. Let sit for at least 15 minutes to allow flavors to meld or chill in the refrigerator until ready to serve.
Makes approximately 3 1/2 cups