I whipped up some salsa fresca, also known as pico de gallo. It's simple and so delicious! Start with fresh tomatoes, these are heritage varieties that we rarely have access to unless we grow them ourselves. Next, dice half a large or one whole small white onion. I opted to include four jalapeño peppers, sliced, seeds removed and diced roughly the same size of the onion pieces. I'm not a fan of cilantro but LOVE lime juice in my salsa and guacamole.
Salsa fresca is great served with tortilla chips but I also use it a component of my guacamole. Mash your avocado(s) in a serving dish. Guacamole seasoning is readily available, but I prefer to use the following:
- Garlic Salt
- Black Pepper or Lemon Pepper
- Onion Powder
- Cayenne
- Thyme
- Chili Powder
- Fresh Cilantro (optional)
Next, add salsa fresca and more lime juice to your seasoned avocado mash. The rough ratio is about one ladle salsa fresca per ripe, soft avocado. If you are making this in advance, be sure to cover in cling wrap, pressing the plastic over the top of the mixture to avoid darkening to a gray-green hue. Be sure to share both the salsa and guacamole paired with fresh restaurant style tortilla chips with guests and family members. Enjoy!
Heather
