I used to go to this local library to hunt for books and I noticed this lady who was also a regular. After bumping continuously for 10 times, we actually started talking and discovered a common love. Food. She was a perfectionist - the Alton Brown kind
, who believed in knowing the science behind every recipe. We talked so much about food and I have to say she was instrumental in me learning so much. She used to give me recipes to try and I have like 23 or so recipes from her which work every single time I make them. The first ever recipe that I tried was Pico De Gallo
or what the world more popularly know as Fresh Tomato Salsa
. It is known by various other names - Salsa Cruda
, Salsa Fresca
, Salsa Bandera
, Salsa Mexicana
and Salsa Picada
!!! Quite a list isn't it? The recipe cannot be simpler. Just chop and throw few things together - Tada - you have this famous Mexican condiment ready!
But she taught me the subtle techniques of making the perfect one. Usually, you must have noticed how there is lot of water from the tomatoes after you chop them and place them with other ingredients. She taught me the technique of draining that out first which is what I have shown here. Who knew that even a simple recipe as this needs fine methodologies to make something from good to best!
Lets go to the recipe now, shall we? I recently got a bunch of fresh looking tomatoes from the farmer's market and couldn't help myself from making this condiment. We used it as a filling for our tacos along with refried beans
and cilantro lime rice