So pregnant me hears a Mexican song on the radio and immediately envision myself eating dinner at Mexico Restaurant. I decide it’s the chips and salsa I really want and since I’m headed to the grocery store anyway, I decide to try my hand at restaurant style salsa. Found your recipe while in the store, and made it asap when I got home. uncouldnt believe how easy it was! My mind was a bit blown that canned tomatoes are the base ingredient. My only critique would be to leave off the cumin or at least try it in a small bowl to make sure you like it before adding to the whole mixture.
Perhaps most of you already know this delicious salsa, but hey! It is spring and grilling season is about to start, at least here in my area; and I find this a good reason to post it. Salsa Mexicana or “ Pico de Gallo Salsa” as it is known in some areas of México, is one of the simplest of Salsas and it can be ready in a matter of minutes to top your grilled chicken, steaks or fish.
Let sit. After you combine the Pico de Gallo ingredients in a bowl, let them sit at room temperate in order for the flavors to meld together. If you taste it right away, I guarantee you will be disappointed. The salt draws out the flavor from the tomatoes, which we desperately want in this recipe. Sitting also tones down the raw onion as it mingles with the lime. Give your Pico de Gallo at least 30 minutes for the magic to happen
I love cilantro, but this recipe calls for waaay too much of it. I started out with 2 T., then added another, and then another for a total of about 1/4 C. I used fresh cilantro from my garden and maybe that’s more pungent than the store-bought variety. But, had I used the 2/3 C. which the recipe called for I’m sure it would have overwhelmed all the other ingredients. As it is, the 1/4 C. gave the pico a nice cilantro “presence” while still letting all the other wonderful flavors shine through.
The first step for this recipe is to halve the tomatoes, quarter the onions, and throw them all on a sheet pan with the garlic. Toss the pan in a nice and hot oven, and let everything roast. I believe that roasting your tomatoes and onions gives the salsa so much complexity of flavor. I prefer to roast my own tomatoes rather than buy canned roasted tomatoes. It literally only takes minutes! I like to roast the tomatoes just until they start to slightly char.
Hi Mary Ann 🙂 We love cilantro, so I’ve never made this salsa without it. Most salsas actually have some cilantro in it, but if you hate the taste, you could substitute a bit of fresh parsley, or eliminate the cilantro altogether. I can’t guarantee the taste though, since my recipe uses cilantro as a big ingredient. The scoops method you mentioned sounds yummy!