Salsa Mexicana Vol 7

[Allen Yerke]

Theingredients are very easy to find in any grocery store: tomatoes, onions, jalapeo peppers, serranos, garlic, & cilantro. I also like to add a tomato bouillon cube for extra flavor but this is totally optional.

This flavor-packed salsa Mexicana can be used within tons of recipes where you want the tomato flavor to shine through. This is the perfect salsa para tacos but here are a few other suggestions.

Hi Sien! It just cooks faster and then you can use some of the liquid when blending the salsa. I do them both ways actually but when I want my salsa to have a more cooked consistency then I boil it ? I hope this helps!

I am a Salsa freak.. and love mine HOT! I also add onions and cumin to this base for added flavor and lime juice. I dont measure anytging I just keep adding peppers.cilantro and whatever til its to my liking ?

Probably a silly question, but do you leave the peppers, tomatoes, onion and garlic whole? Do you cook them whole and out then in the food processor or blender who as well? Or do you chop them at some point?

Heat the oil in a small saucepan over medium-high heat. Carefully stir in the blended salsa and cook for 5 minutes, stirring occasionally. Transfer to a serving bowl and let it cool down slightly, or cover and chill in the refrigerator for 10 minutes.

Diana, a comal is a Mexican griddle used for many tasks; cooking tortillas and gorditas, reheating tamales, roasting peppers, and charring vegetables for salsa. Hernn sells a nice cast iron one Cheers!

Douglas, I was just wondering about using the iron skillet or comal and the tomatoes. I tried a different recipe the other day and used my iron skillet to toast the ancho chilies, tomatoes and serrano peppers it called for. After blending all the ingredients, I used the same skillet to heat and cook the finished sauce. I only thought about it after the fact and wondered if the acidic sauce changed in flavor by using the iron skillet. I am sure our grandmothers used their iron for everything and never worried about the acid in them, so I am sure this question is moot, but I still want to know. I am not a very good cook, even though I try, and last weeks sauce did not turn out very tasty. I am going to give this one a try and hope it comes out better. Thank you for posting this.

Hello ! Mr.D, U said juice of one lime, is that the small or big lime T U. Also i got me a wooden tortilla smasher, A.K.A. tortilla press so i can try to make corn tortillas ,this time i hope they doint stick to the pam covered plastic ! Hope U & Ur wife all the best GOD has !

If you want to add more heat to the salsa the next day. Very finely chop another serrano pepper and and mix it in with the salsa. Let it sit for about 10 minutes and it it will have the heat you are looking for and will taste great too. Cheers!

I'm enjoying a little not-so-little bowl of this wonderful Pico de Gallo as I write this post... you know, just to help me explain how amazingly delicious it is. Okay, if I'm being honest, I have to admit I'll use any excuse to enjoy a not-so-little bowl of this vibrantly-fresh crazy-delicious salsa.

I've been making this Pico de Gallo since the early 1980's. Shortly after we moved into our first home in Raleigh, North Carolina, I met a lovely neighbor who would become a lifelong friend. My new friend, Dulce, was from Mexico City and, on top of being a delightful person, she's a fantastic cook so we had a lot in common from the start. Over the three years that we lived in the same little cul de sac, she taught me how to make many traditional Mexican dishes including her fabulous Mexican Rice and this Best Ever Pico de Gallo.

Dulce never called this salsa, Pico de Gallo, but instead always referred to it as "Mexican Sauce" or in Spanish "Salsa Mexicana". She explained that it was not only a very traditional Mexican condiment, but with red tomatoes, white onion and green jalapeo, this salsa is a representation of the Mexican flag. ??

After three years, Dulce's husband's job took them to Ontario, Canada. I've missed her ever since but, over the years, whenever I needed a little "Dulce fix", I would simply make a batch of her delicious Mexican Sauce and I'd be instantly transported back to the days when we could just cross the street and have a nice chat or enjoy something wonderful from her kitchen.

The only problem was my Pico de Gallo never tasted quite as good as Dulce's and I couldn't figure out what was different. But two years ago, my dear friend spent a few days with us in the mountains of North Carolina. We discovered that we still enjoyed cooking together and in the midst of an afternoon in the kitchen, I figured out her simple secret.

We were making a meal to take to my daughter, Cait's home. One of the dishes we prepared was Pico de Gallo. As Dulce chopped the tomatoes, I had an "aha" moment as I noticed that she diced a much smaller dice than I did. The same was true of the white onion and jalapeo.

I use my Vidalia Chopper to chop the onions in a small dice. I can chop all of the onion for this Pico de Gallo recipe in less than a minute. This is not a sponsored post, I just love this super handy little kitchen workhorse.

Before Dulce and I started cooking together during her visit, we went to the grocery store to purchase our supplies. I asked her what kind of tomatoes to buy for the salsa. She said, "any kind, just look for ripe, red, pretty tomatoes".

I find that, during the off-season, the best-looking, and tastiest, tomatoes are often the smaller varieties like plum, Campari, San Marzano, grape and cherry. If it's the middle of summer and you've got vine-ripe tomatoes out the back door, there's nothing better!

I did learn a little trick recently from Serious Eats that I like to employ when making my Pico de Gallo. I dice the tomatoes first, sprinkle them with kosher salt and then let them drain while I prepare the remaining ingredients. Serious Eats explains that this simple little step, "improves the texture, flavor, and color" of the tomatoes.

It works! As the tomatoes drain, you can see their color brighten. And if you take a taste after they're drained, you'll notice the tomato flavor is more concentrated. I also think that the leftovers are better as they're not swimming in a huge sea of tomato juice. The resulting salsa is not too salty as most of the salt is drained with the liquid.

So there you have it - Dulce's delicious Pico de Gallo and a few little tasty tricks. Put it on your must-make-soon list and invite some friends. But don't be surprised if you get the urge to have a little not-so-little bowl! Just save enough to go with the chips!

One last thing... if you enjoy Mexican food, you will LOVE our easy flour tortilla recipe. With over 700 5-star reviews it's a delicious winner. But be warned - everyone says that once they start making these Best Ever Homemade Flour Tortillas, they don't every want to go back to store-bought tortillas!

Very good recipe. I have a similar story to yours. A good friend of mine of Mexican background taught me to make pico over 20 years ago with a recipe very much like yours - the main difference is she uses garlic salt and/or fresh diced garlic. I just made your recipe and thankfully only used one jalapeo as I think I just chopped up the hottest jalapeo I've ever used. Fantastic! If you're a guacamole fan, you can mash two or three avocados and mix in some of this pico and have the best best guac you've ever had as well.

Quesadilla* Fresh charbroiled chicken or steak and a blend of melted Jack and Cheddar cheeses folded in an oversized flour tortilla. Served with Salsa Mexicana, guacamole and sour cream.13.95 With grilled chicken or steak. 14.95 With shrimp. 16.95

Fajita Salad* Seasoned, roasted red, green, and poblano peppers on a bed of Romaine and ranch dressing. Topped with diced tomatoes, cheese, sour cream and guacamole. 15.95 With grilled chicken or steak. 16.95 With shrimp. 17.95

Seafood Burrito*

Your choice of seasoned sauted shrimp, or marinated charbroiled fish with caramelized onions, Mexican rice, cabbage, avocado slices, Jack and Cheddar cheeses, Sonora salsa, and Baja Ranch sauce. 18.95

Fajita Burrito*

Roasted red, green and poblano peppers with seasoned Spanish onions and fresh garlic, Salsa Mexicana, black beans, sour cream, lettuce, Sonora salsa, with Jack and Cheddar cheeses.14.95. With grilled chicken, steak or roasted carnitas. 15.95. with fish or shrimp. 17.95

Enchiladas de Camaron*

2 corn tortillas filled with seasoned, sauted shrimp and Jack and Cheddar cheeses. Topped with salsa suiza, more cheese, cilantro, fresh lime wedge and crema Mexicana. 18.95

Carne Asada con Queso*

Grilled seasoned Carne Asada, cooked to perfection and topped with roasted red, green and Poblano peppers, sauted onion and our very own Queso dip. Served with Guacamole. 23.95

Chicken and Avocado Enchilada*

Grilled chicken, avocado slices, Jack and Cheddar cheeses and Guacamole stacked between corn tortillas, then covered with salsa roja, topped with shredded cabbage, radishes, crema Mexicana and cilantro. 18.95

*Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne illness.

Young children, the elderly, and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.

This Easy Pico de Gallo Recipe comes together in a few minutes. Pico de Gallo is a fresh, raw salsa with great flavor that can be eaten with tortilla chips, tacos, burritos, or as a topping for rice and beans. I will teach you how to make this delicious Mexican dish at home!

Perhaps most of you already know this delicious salsa, but hey! It is close to summer, and grilling season is about to start (at least here in my area), and I find this a good reason to post this recipe.

It is said that salsa Mexicana, also known as pico de gallo or just pico, originated in the state of Puebla. The Spanish word pico de gallo means "rooster's beak," Some say the name comes from because it looks like it was chopped by a rooster's beak. Others believe that the way it is chopped resembles a rooster meal.

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