Friday, October 12, 2012

Traditional Pico de Gallo Made With Serranos

This translates to "Rooster's Beak" and should not be confused with the salad of the same name that contains oranges.  It is known by a few names in it's native Mexico, including Salsa Fresca and Salsa Mexicana, which goes to show it's general importance in Mexico as an everyday table sauce to serve with any and everything...even itself as an appetizer.  It depends on what region you are in as to what it is called.  Irregardless of the name, it always applies to a fresh salsa that is relish like, with NO cooked ingredients.  Of course there are regional variations, but one thing that most of the sauces have in common is that they tend to be made with serrano chiles, not always, but mostly.  Also, they are hot!!  This particular version comes from Patricia Quintana, that wonderful chef from Mexico City. Her version of the this very traditional salsa, though, comes from the north of Mexico, which accounts for the lime juice and oil.

4 to 2 serranos, finely chopped (that's with seeds)
1 1/2 white onions, finely diced
4 tomatoes (around 2 lbs. for shopping list), diced
1/2 cup cilantro, finely chopped
Salt to taste
Juice of 1 lime
2 tbsp. olive oil

1.  Place the chiles, onions, and tomatoes and cilantro in a bowl.  Season with salt and pour the lime juice and olive oil over them.  Stir well and let sit for 1 hour before serving.  This is basic.  There are tons of variations on this sauce, all of which can be used with serranos, even if they call for Jalapenos.

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