Superbowl Sunday was a bit crazed in our house this year as we had a family crisis...but a few things still made it to the table. These were two of them. I have been making this salsa from the time I bought my first Diana Kennedy cookbook...I guess it was about 1979 when I first moved to San Francisco. It has never let me down...I have made huge batches and small batches...but the basic ingredients do not change. It is delicious on many things not just with chips. I serve it with most all Mexican food. It is even good sprinkled on a plain white fish filet, like Halibut and baked in the oven. You can mix a can or two of rinsed black beans in there and you have a new salsa or salad...I even use some and mix in some barely cooked shrimp and scallops for a "faux" seviche...you can do lots with it. A great basic to have under your belt!
Salsa Cruda or Pico De Gallo
adapted from an old Diana Kennedy recipe
One or two large tomatoes diced fine(or 4 /5 plum tomatoes)
1/2 white or red onion diced fine
3 serrano chiles diced fine(if you do not like it hot...remove the seeds)
a nice little handful finely chopped cilantro(use what you like...we like a lot)
juice of one lime
1/2 cup of ice water or fresh tomato juice( I always use ice water...you might need a bit less depending on the season and how juicy the tomatoes are)
salt and pepper to taste.....
Serve with any Mexican Food or chips...
You can really just use this a a base idea and up the tomatoes to any amount you like. Make sure you see how hot the chiles are...they can burn your hair sometimes!
Also if you can not get serranos as is often the case here on the East Coast....you can use jalapenos. Just check them out...sometimes they are not hot at all and sometimes you can have a spicy surprise! I think this is best eaten the day it is made when all the ingredients are nice and crisp...but it keeps in the fridge for several days and is still wonderful!
To make an easy guacamole...I just mash up a few really nice ripe avocados. I use a fork or a potato masher if I make a lot. We like it chunky. I season them with a squeeze of fresh lime, salt, pepper, and a few tablespoons of the Salsa...taste as you go...and thats it. If you want more salsa in there well...just add it.
Tokyo Photos & Soba Water
5 days ago