Salsa Showdown: Pretty Simple Pico
Real cooks can't stay out of the kitchen. That's why four of Chow Bella's regular contributors have concocted four different types of salsa just in time for Cinco de Mayo. Check in next week to see who won the showdown. Now, someone pass the chips.
Today's salsa: Pretty Simple Pico
When it comes to salsa, I keep things easy. I like a dip that stays on the chip and doesn't require a food processor or a glass of milk.
Note: I wish I could thank my mom for the recipe, but she's always been better at soda bread and artichoke dip. Instead, I attribute the following recipe to a roommate
quarrel collaboration. Gotta love 'em.
2 medium tomatoes
1/2 jalepeño pepper (roommate says whole pepper)
1/2 cup cilantro
1 tbsp lime juice
salt & pepper
1. Make someone else finely chop the onion. Roommates and significant others are great for this task.
2. Dice the tomato, and chop the cilantro (with stems) and jalapeño pepper (without seeds).
3. Combine tomato, cilantro, jalapeño and lime juice in a medium-sized bowl.
4. Salt and pepper to taste.
As my colleague suggested, salsa is best when made a day ahead of time and left to marinate in the fridge.
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.