How to make Pico De Gallo/Tomato-Jalapeno Salsa
Feliz Cinco De Mayo, people!! Cinco de Mayo is a celebration that is observed in the United States as a celebration of Mexican heritage and pride on the 5th of May. I should admit, I was a little surprised & 'duh'-ed when i found that Cinco de Mayo's translation, simply means "fifth of May"! Check out this interesting video to find out more about this holiday, that's apparently celebrated more in the US than in Mexico.
The colors in the Pico de gallo, instantly remind us of a Mexican fiesta. Mexican Cuisine is probably the next best thing; for people like me, who find it hard to sustain without chillies in some form or the other. Any kind of Salsa is good - all I beg for, is some heat in it. The Pico de Gallo is probably the easiest variety to make. All you have to do is, chop up the ingredients & serve chilled. My son, who has a chronic distaste for tomatoes, loves Salsa - I wonder, if i should tell him what the main ingredient is?
6 (Roma) Tomatoes, washed
1 small Green pepper/Capsicum, washed
1/2 yellow Onion, peeled
1 or 2 Jalapeno (halved & seeded)
Salt to taste
4 Tbsp Lime juice or 6 Tbsp Lemon juice
3 Garlic pods, peeled
4 Tbsp fresh Cilantro, washed & cut
Optional Equipment - Food processor/Chopper
- In the chopper/food processor, drop the garlic, Cilantro, Jalapeno - mince finely & remove onto a bowl.
- Drop large chunks of green peppers & onion; mince finely & remove onto the bowl.
- Finely chop the tomatoes similarly & add it to the bowl.
- Top it with salt & Lemon/Lime juice; stir, cover & refrigerate ta least 1 hour for flavors to blend.
- Keep refrigerated & use it within a week.
- Use on these scrumptious & easy to bake Muffin Tin Tacos.
- Serve as chips & dip or as an accompaniment with vegetables or some black bean burgers.
- Try it on some boiled cooked peanuts to have a healthy & delicious snack.