Pico De Gallo
This is what most Americans are talking about when they say salsa. You can make it hot or not, as you like; it’s a good use for less-than-perfect tomatoes and an excellent sauce–side dish accompaniment for anything grilled, particularly seafood.
Recipe information
Yield
makes 2 cups
Ingredients
4 medium tomatoes
1/2 cup chopped scallion
1 garlic clove, minced
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
Minced fresh chiles or hot red pepper flakes (optional)
1/2 cup chopped fresh cilantro
Preparation
Step 1
Core the tomatoes (cut a cone-shaped wedge out of the stem end) and chop them. Toss them with the scallion, garlic, lime juice, salt, pepper, and chiles if you like. Set aside until you’re ready to eat, or for about an hour.
Step 2
Toss in the cilantro and serve.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
