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.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed