Salsa is meant as sauce in Spanish and it is also an important dish in Mexican cuisine. Salsa fresca/ Pico de Gallo is the salsa made with fresh tomatoes, onions and chillies. I made this yesterday along with Mexican Chihuahua rice for accompaniment and they tasted wonderful. You can eat this salsa fresca as it is and it reminds me of the topping we have for masala papads. This is used along with fillings in tacos also. The lemon added gives a nice tang to the sauce. When preparing the tomatoes make sure that you remove the seeds and then chop into small cubes. And prepare this an hour before serving. Refrigerate so that the flavours merge together to make a delicious concoction. Today is the second day of Blogging Marathon #31 and I am posting under Mexican cuisine.
Pepper Powder-a pinch
Cumin Powder-a pinch
Chopped Coriander Leaves-1/3 cup
1. Cut tomatoes into 4.
2. Remove the seeds and reserve it for later use. You can grind it and add it to gravies.
3. Cut into small cubes.
4. In a bowl mix together tomatoes, chopped onions, green chilly, pepper powder, salt, cumin and coriander leaves.
5. Cover and refrigerate for 1 hour.
6. Serve as an accompaniment.