Living in Southern California there is one condiment I crave, I especially crave it during the summer when the tomatoes are fresh and plentiful. That treat is Pico De Gallo or Salsa Fresca, the fresh chopped tomatoes, crisp chopped white onions, jalapeño chili’s, fresh squeezed lime juice, a good handful of chopped cilantro and a touch of salt and pepper. Bring on the margaritas and a big bowl of fresh made tortilla chips, this has to be my favorite summer meal. Yes, a big bowl of pico de gallo some chips a margarita and a book will happily satisfy me.

When I make my homemade salsa I always try to choose my home grown beefsteak tomatoes. Their thick and dense flesh can hold up to the other layers of ingredients with out breaking down into a mushy pulp. From time to time I do experiment and so far the other tomato varieties I have tried are: Brandy Boy, Celebrity, Super tasty, Sweet Seedless and my second favorite next to Beefsteak is Early Girl. That tomato is a touch on the sweet side and when you are using a good amount of Chili in your salsa that sweet can help cut the heat.

 

I remember watching an episode of Alton Brown’s Good Eats TV show that was all about the Scoville scale and how it is used to measure heat in chili peppers or spicy food. Sit back and be amazed; a sweet bell pepper is measured in at 0, jalapeño at 8,000 and the Trinidad Moruga Scorpion registers at 2,000,000. YES!!! 2,000,000 you read that correctly. However, according to The Guinness Book of World Records in 2012 the Carolina Reaper measured in at 2,200,000. Back to Alton Brown, he tested all sorts of cool your mouth down aids such as;  water, chips, bread, corn and beer- ALL FAILED! The two that did not fail were a glass of milk and a glass of sugar water, now the next time you want to tempt your taste buds into a fiery rage or put your body into a bit of gastronomical hell ask for a glass of water and add 3 sugar packets to it and give it a good stir, then ask for a glass of milk too, you will need it. But there is a secret when you drink the milk DONT SWALLOW, just spit the milk out. The fat in the milk will carry a good portion of the oil from the chili thats now imbedded in your tongue away.  The sugar water, drink after the milk it will help the residual burn.

Here is a word of caution about fresh made salsas I am sorry to say, but between 1998 and 2008 the reports of food born illness rocketed and unfortunately, fresh made salsa was to blame. You need to keep this condiment cold so what ever bowl you are serving it in have another bowl under it with some ice and always throw out any that has been left in the bowl, its contaminated, throw it away please. Remember the potato salad sitting in the sun food sick story? Guess what it was not necessarily the mayonnaise- it was the onions and potatoes sitting there with their sponge like broken cell walls collecting air born bacteria and happily growing it in the mayonnaise because that salad was not kept on ice to stay in the safe food temperature zone. Lesson one and always #1 keep onions covered and cold all times once you have sliced them. Don’t believe me ask Mr. Google about the medicinal qualities of onions and how they have been used over the centuries to pull bacteria from wounds.

 

Ok science side done back to the flavors of salsa fresca. In the past I was nothing but a purest; tomato, pepper, onion, cilantro, lime juice, S&P. However with age, time and creativity I have added ingredients such as; mangos, avocados, peaches, cucumbers, roasted corn, zucchini, mint leaves, basil leaves, shrimp, blueberries and the list goes on and on. This salsa is exactly what you add to your guacamole recipe, or grill up a batch of tequila-lime chicken then top this salsa over it and garnish with cilantro. Add it to a pot of fresh made white rice; add it to your Mexican lasagna or keep it traditional with a bowl of good quality tortilla chips. However you choose to enjoy fresh homemade pico de gallo salsa remember to keep it cold and if you can grow a few salsa tomatoes in your garden this season please let me know what you used your tomatoes for. I’m off to make a batch of salsa I’ve gotten very hungry all of a sudden and I just picked a few lovely bright red tomatoes from my garden this morning, take care.

Cheers!

Pico De Gallo

3-4 pounds tomatoes, large or small heirloom or not, use what you like

1/2 of a small red or white onion, chopped into very small pieces

1 small jalapeño pepper chopped, or more depending on heat preference

1 large handful of chopped cilantro

1/2 of a lemon juiced or ½ a lime juiced

Salt and pepper to taste

Directions

  1. Roughly chop tomatoes, onions, and jalapeño peppers.
  2. Add all ingredients to the food processor.
  3. Pulse until desired consistency.

Keep the bowl with the salsa in it on ice, serve with fresh corn or flour tortilla chips, enjoy.

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