Cooking Lesson #643: Pico de Gallo

…from the Perspectives’ Kitchen

How you doin’? Lawry’s California Center was the Southern California home office for Lawry’s Foods and Restaurants. It was 26 acres of curated gardens, just moments from downtown LA. This urban oasis was the creative spark for the company.
 
La Cocina was the center’s original south-of-the-border-style restaurant where menu offerings were all made with Lawry’s retail products. Everything except salsa… that was not a Lawry’s retail product which was a shame because salsa soon surpassed ketchup in sales as the leading condiment of choice. 
 
You’ll know what I mean if you’re a regular salsa-snacker… chances are, you have an open jar in your refrigerator right now. Some like it hot. Some like it mild. Whichever way you like it, salsa is undeniably one of those food items you'll never regret having on hand. Snack on it with chips, use it as a taco Tuesday accoutrement, or spoon some over eggs to add a zesty touch to your daily breakfast or weekend brunch.
 
A great tasting salsa offers the flavors of fresh tomato, onions and garlic, lime juice and a bit of cilantro. And with so many options for conveniently jarred or fresh-packed salsa on the market, you're likely to find the perfect one to suit your taste.
 
There’s a difference between homemade and jarred salsa. Recipes for a homemade salsa commonly call for ripe tomatoes, yellow and green onions, an acid such as lime or lemon juice, garlic, and fresh cilantro. Jalapeño peppers are optional for adding a kick of heat to the ingredients to your own taste. Seasonings include seasoned salt and maybe an earthy touch of cumin or chipotle.
 
A salsa made in your own kitchen is made with fresh ingredients and will last for about 1-3 days when properly covered and refrigerated. A store-bought salsa with relatively the same ingredients will contain preserving agents. An airtight unopened jar of a commercially-produced salsa can stay fresh for up to a year, even without any refrigeration. Jarred salsas are specifically made to be stored on shelves and in pantries for extended periods of time—12-18 months in a cool and dark kitchen cabinet or pantry. You should always check the expiration date printed on the jar before opening a container and serving.
 
Unlike salsa, which can take on a lot of different variations, the ingredients in pico de gallo don't really vary from recipe to recipe and are always fresh. While traditional salsa has a thinner consistency with more liquid, pico de gallo is chunkier, with each chopped ingredient distinctly visible.
 
That said, pico de gallo is still technically a type of salsa. If you’re like me and don’t like to fuss too much to make a homemade salsa and like it kind of on the chunky side here’s a no-fail recipe that will please every time.
 
Pico de gallo is a great condiment enhancer to any party appetizer with tortilla chips or use it as a topping for tacos, hamburgers or even hotdogs fresh and hot off the outdoor grill. For more intense flavor, chill for up to 3 hours before serving.
 
Prep time:  20 minutes
Chill time:  1 to 3 hours
 
Ingredients 
6 roma (plum) diced tomatoes
3/4 cup minced red onion
3 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeño pepper, seeded, seam removed
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
salt and ground black pepper to taste
 
Directions

1. Pull all the ingredients together and prepare/cut as listed above.
2. Stir the tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.
3. Mix well.
4. Cover with food film and refrigerate.

ChefSecret:  Jalapeños can be found red or green. The only difference is that reds are left on the vine a little longer.  Red jalapeño peppers are a little milder in heat with a lot fuller jalapeño flavor.

Quip of the Day:  What did the Mexican hangman serve his victims as a last meal?
Pico de Gallows!
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Snacks #Sauces #PicoDeGallo #Salsa #Tomatoes #Jalapenos #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

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