Pico de Gallo — Fresh Salsa

The last time I made salsa was probably 20 years ago, with two of my sisters, Linda and Theresa. We made a huge batch, canned it, and gave it away as Christmas gifts one year. We called it "Three Sisters Salsa" and it was fairly good for a first effort — maybe a little saucy rather than freshy.

We each had a job to do. I only remember Theresa's job (which she volunteered for) of cutting, seeding and slicing up the jalapenos. Did I say this was a huge batch? Nowhere on this recipe did it say to wear gloves, and of course the burn doesn't start until you've washed your hands and finished for the day. Poor Theresa spent the rest of the evening with the thumb and forefinger of each hand resting in cold water — the only thing that gave her relief. Thank goodness she didn't rub her eyes.

So given that knowledge, you would think I would have known better when I made my first ever fresh salsa. I only used two jalapenos, but it was enough to make me understand how painful it must have been for my sister.

I can't quite believe I've never made fresh salsa before. I keep buying it (it lasts a surprisingly long time) and finding it too sweet, so I add salt. Who adds sugar to salsa? Yet almost every fresh salsa I've ever purchased has some in it. Perhaps it's to boost the flavour of the cardboard-tasting tomatoes. I prefer my salsa to be on the salty side and I find as long as I use grape or Roma tomatoes, it tastes fine because the salt brings out the natural sweetness of the tomato.

I used a food processor to make this salsa because I'm not a very patient chopper. I'm more of a chunker. I think the end result is probably more liquidy, but still very tasty. A few pulses and it's ready. How could I have waited so long?!

After only a couple of days, the jar is empty and it's time to make more. I think I might do one of my old favourites — rotini pasta with fresh salsa, hot Italian sausage and Romano cheese. Mmmmm... great hot or cold!

We're about to have a bumper crop of tomatoes, so I foresee a lot of fresh salsa, and fresh tomato pastas in my future.

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Pico de Gallo — Fresh Salsa

10                                        Roma tomatoes, seeded and chopped
1                                          onion, chopped
1/2 cup                              chopped fresh cilantro leaves
3 tbsp                                 fresh lime juice
3                                          jalapenos, seeded and minced

sea salt to taste

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill to allow flavours to develop. Alternatively, use a food processor to chop to desired fineness. 

Double-Duty Tip: Whenever you come across a recipe that calls for fresh lemon or lime juice, zest the skin off of it first, wrap the zest in a bit of plastic wrap, and stick it in a small zipper bag in the freezer. You will always have fresh zest on hand and it also makes the lime or lemon easier to juice.