As featured in Westchester Magazine on August 6, 2015
Salsa fresca, also referred to as pico de gallo, is traditionally a mix of fresh tomatoes, onions, spicy peppers, salt and lime. Great with tortilla chips or crackers, it makes for an equally tasty condiment with grilled meats and fish. This recipe calls to remove the spiciest part of the jalapeno pepper, the seeds and membranes, so that the end result is extremely flavorful without stinging the palette with intense heat. If you want bold heat, you can use the entire pepper.
2 medium tomatoes, chopped (about 1 1⁄2 cups)
1⁄4 cup red onion, finely chopped
1 scallion, whites and green parts, finely chopped
2 cloves garlic, minced (about 2 tsp)
1 jalapeno jalapeno pepper, seeds and membranes removed, minced (1 1⁄2 -2 TB) 1⁄4 cup cilantro leaves, chopped
1⁄2 lime, juiced (about 1 1⁄2 -2 TB)
2 TB olive oil
3⁄4 tsp kosher salt
Mix all of the ingredients together in a small bowl. Taste and add more salt or lime juice to balance the flavor according to your preference.
Makes about 2 cups.