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See the Pico de Gallo pack for items to buy in the Market
Pico De Gallo (Chunky Fresh Tomato Salsa)
Author: Cape Locally Grown
Recipe type: Appetizer
- 1 garlic clove, peeled
- Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and halved
- 2 medium-large (about 1 pound total) round red, ripe tomatoes
- ⅓ cup (loosely packed) roughly chopped cilantro
- 1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
- 1 tablespoon fresh lime juice (or vinegar)
- Drop the garlic and chile pieces one at a time into a running food processor, letting each get finely chopped before adding the next.
- Turn off the processor and remove the lid. Cut one tomato in quarters and add it to food processor, along with the cilantro.
- Pulse 4 to 6 times until you have a coarse puree.
- Scrape the mixture into a bowl.
- Cut the other tomato into ¼-inch pieces and add to the bowl along with the green onion.
- Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoon.
- This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
Riffs on Salsa Mexicana: Chopped raw tomatillos can replace some of the chopped tomato. Cilantro can be replaced or augmented by pungent herbs like Mexican pipicha, pápalo or hoja santa, or saw-tooth cilantro (aka raurau in Asian markets). Any of the lemony or anisey herbs
, from lemon verbena and lemon/lime basil to lemon balm and anise hyssop give the salsa a special character. I love the addition of avocado, cucumber and jícama—but not necessarily all at once. The same goes for crisp apple or pear or ripe mango, peach or nectarine.
Recipe from Mexican Everyday by Rick Bayless with Deann Groen Bayless
Root + Holler partner Vicia has been named to Bon Appetit’s Best New Restaurants in America 2017 list. Vicia is one of 50 finalists on the list. Vicia features “a taste of the finest vegetables, grains, and meats known to Missouri, delicately prepared by chef Michael Gallina. The Blue Hill alum and St. Louis native