Many moons ago, when The Husband and I were dating, he’d come by my place after work, and I’d have homemade salsa and tortilla chips waiting for him, along with a Corona. Ten plus years later, and let’s just say I’m not always waiting for him with salsa when he walks in the door.
Recently, however, I decided to surprise him and take a trip down memory lane, making a batch of homemade salsa. It’s not that it’s difficult to make, it’s just that with a thousand things going on, Nicholas running around, trying to get dinner on the table, there’s not a lot of relaxing-and-hanging-out-eating-chips-and-salsa going on after work and I forget both how good it really is and how much he likes it. He was definitely a happy camper though and did everything but lick the bowl and drink the last dregs of tomato juiciness from the bottom. Think of all the “cool wife” points I earned. It’s the perfect recipe to make after a trip to the farmer’s market. This isn’t the original one I used to make, and while the addition of cucumbers is a little unusual, it’s still just as good.
Pico de Gallo
Recipe courtesy of Latina magazine
1 lb ripe tomatoes, finely diced (with juice)
1/2 cup finely diced white onion
1/2 cup seeded, finely diced cucumber
3 tablespoons chopped fresh cilantro
4 serrano chiles, seeded and very finely diced (I skipped)
1-1/2 tablespoons freshly squeezed lime juice
2 cloves garlic, minced
1/2 teaspoon salt, plus more to taste
In medium, nonreactive bowl, stir together all ingredients to combine. Adjust seasonings to taste. Let stand about 30 minutes before serving. Serve with tortilla chips or use in any recipe that calls for fresh salsa. Makes about 2-1/2 cups.