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My earliest food memories involve salsa in every form. Hot, not-so-hot, chunky, cooked, raw, you name it - if it could be made we ate it. This version, usually called pico de gallo or salsa fresca, is a raw salsa made from ripe tomatoes, onions, garlic, jalapenos, lots of freshly chopped cilantro, a squeeze of lime juice and a dash of salt. It is a versatile condiment, one I'm pretty sure I've eaten on just about every food imaginable over my lifetime. Nothing is as good as scooping a freshly fried and salted corn chip into pico de gallo, but this salsa isn't just for snacking. I kick up the garlic and use it over grilled fish, sprinkle it over kabobs, tuck it inside tacos made with sizzling fajitas, and it's a fantastic filling for the hollowed out half of an avocado.
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Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
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