This universal salsa, also known as salsa fria, salsa cruda, salsa
fresca, salsa Mexicana, and salsa picante, is served all over the
Southwest and often shows up with non-traditional ingredients such as
canned tomatoes, bell peppers, or spices like oregano. Here is the most
authentic version. Remember that everything in it should be as fresh as
possible, and the vegetables must be hand-chopped. Never, never use a
blender or food processor. Pico de Gallo (“rooster's beak” for it's
“sharpness”) is best when the tomatoes come from the garden, not from
the supermarket. It can be used as a dip for chips, or for spicing up
fajitas and other Southwestern specialties. Note: It requires advance
preparation and will keep for only a day or two in the refrigerator.
Ingredients
4 serrano or jalapeño chiles, seeds and stems removed, chopped fine (or
more for a hotter salsa)
2 large, ripe tomatoes, finely chopped
1 medium onion, chopped fine
1/4 cup minced fresh cilantro
2 tablespoons vinegar
2 tablespoons vegetable oil
Instructions
Combine all ingredients in a large bowl, mix well, and let the salsa
sit, covered, for at least an hour to blend the flavors.
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