Pico De Gallo: The inaugural installment in my survey of salsa

Or: “Making myself feel better about getting take-out by adding one homemade element”

So Mom and Dad, I know that when we spoke on the phone today I said my next post would be about the lovely borscht I made a few weeks ago. But then I had a look at what was left in this week’s Box of Wonders and saw among other things four jalapenos, a bunch of grape tomatoes from somewhere down south, and an onion. I don’t know about you, but to me that says salsa. But what kind of salsa? I had a slide show of choices running through my head, but in the interest of time and the possibility of consumption in conjunction with the take-out I am getting tonight to eat while watching the hockey playoffs starting in twenty minutes, I went with pico de gallo. In case you don’t know exactly what pico de gallo is (which would not be uncommon: when I worked in a restaurant that served it, I explained it to at least three or four customers per shift), it is distinct from other salsas in that none of the ingredients are cooked. Its most basic incarnation is just finely chopped tomato, jalapeno, and white onion with some lime juice. You see why it sprang to mind. Most recipes include some cilantro. Some include green bell pepper, but that is really just filler, and I like my salsas the way I like my crab cakes: with as little filler as possible!
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