First Down Salsa
Prepare and refrigerate the ingredients ahead of time, then combine them shortly before serving. The recipe is easily doubled. Out West, this type of salsa is called pico de gallo (rooster’s beak), because it purportedly was eaten with the fingers in a pecking motion.
ingredients:
3 ripe tomatoes, seeded and cut into 1/4 inch dice (1 1/2 cups)
2 scallions (including
3 inches of green), finely minced, or shallots
2 tablespoons finely chopped jalapeños,
or to taste
2 tablespoons chopped flat-leaf parsley
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Tortilla chips,
for serving
2 scallions (including
3 inches of green), finely minced, or shallots
2 tablespoons finely chopped jalapeños,
or to taste
2 tablespoons chopped flat-leaf parsley
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Tortilla chips,
for serving
At a glance:
Servings: 8 (Makes about 1 cup)
Active Time: 10 min.
Total Time: 1 hour 10 min (1 hour chilling time)
Key Tags:
directions:
Toss all of the ingredients together in a bowl and let them rest up to 1 hour before serving with the tortilla chips.
KITCHEN COUNTER:
Makes about 1 cup to serve 8. Per 2 tablespoons: 15 calories, 3g carbohydrate, 1g protein, no fat, no cholesterol.
Next up: Rosa Mexicano Guacamole
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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