One must have a TALL glass of H2O when eating this kind of salsa! :hungry

Sometimes, one little tweak in technique or process using the same set of ingredients makes a noticeable difference in the result.Juicy, tangy, fresh tomatoes on your salad are one flavor experience quite different from the mellowed, sweet, almost caramelized flavor of the roasted or stewed ones on your pasta. The marinade that's grilled (and caramelized) on your steak or pork chop is a totally other, yet complementary, thing to the raw marinade used as a dipping sauce...And pico de gallo - with the separate bits of savory onion, hot jalapeno, zesty tomato and fragrant cilantro, all steeped in the refreshing juice of fresh lime - transforms into a luscious, piquant salsa suitable for dressing, dipping or marinating, when blended and emulsified with a little bit of oil.While this blended version is not necessarily superior to the chunky stuff, I've found that one advantage to blending/emulsification is that the stuff keeps its flavor and integrity longer than pico de gallo, which sweats a lot of liquid within a few hours of making, throwing off the flavor balance and altering the texture of the individual components in a way I don't enjoy as much.And sometimes you just like smooth better than chunky. ;)

The most popular salsa in Mexico.

:hungry

A quick and tasty salsa great for Southwester, Mexican, and Tex-Mex.

I'm always amazed by how versitile, flexible and forgiving this recipe can be, literally on a moments notice. Feel free to make this recipe your own signature Salsa Fresca by adding or subtracting what additions you feel may work best for your families needs.Do not add avocado to your salsa until serving it in individual guest bowls. Or, just serve it to the side. Otherwise, the avocado will quickly dissipate and murk/mud up your entire dish having it appear visually inedible. Even the most firm avocados will bleed quickly.

Eliane from Brasil taught me an avocado substitute for mayo. It is deliciously refreshing and tangy. I mixed her avocado mayo with home made greek yoghurt to make a creamier base for fresh pico de gallo sauce, as a topping for quesadillas or burritos or tacos or tamales, and a dip for fajitas. This is the recipe I used.

Making a fresh batch of salsa verde with frozen green tomato puree tastes fresher than store bought jars.

This is a spicy bold flavor packed pico de Gallo . It's great on toast or as a chip dip and on any dish you want a fresh spicy addition!

This one is dedicated to my uncle Fra Jeronimo, a priest who lived in Oaxaca Mexico and came to visit in summer and made his own salsa using local vegetables.

This is a quick recipe you can serve with tacos