This is another one of our favorite dishes. It’s a chunky tomato salsa otherwise known as pico de gallo. I love Mexican food, but for some reason, some of it is too smooth, some too hot and some just not right.
According to Chef Roberto Santibanez, the chef/owner of Fonda in Brooklyn, New York, “The Spanish name for this salsa means “rooster’s beak,” and originally referred to a salad of jicama, peanuts, oranges, and onions.” But most people know it as such: tomatoes, cilantro, lemon or lime juice, garlic and jalapenos.
There are so many ways to enjoy this tomato salsa: over beans and rice, over rice alone, guacamole topped with it, in a wrap, in a meatless taco or over black bean burritos.
I think the texture of the food has a lot to do with the taste. And it’s true with this tomato salsa. Chunky tomato salsas just seem to have more character, and this one seems to do the trick. Of course, the cilantro and lemon juice adds gobs of flavor too.
Just knowing it’s homemade without any preservatives, additives or any of the other stuff they add to food, can be a great mind relaxer. I love making food from scratch because you just know what’s in it. Perhaps when having company and working hard in the kitchen making a myriad number of other dishes, it might be tempting to go out buy your salsa. But I’d suggest you take the few minutes it takes to make your own. It’s worth it.
- 1 large can diced tomatoes, drained very well.
- 1 can Rotel brand “original” tomatoes (found in the Ethnic section of your supermarket)
- 2 jalapeno peppers, diced
- 2 to 3 garlic cloves, minced
- 1 teaspoon cumin
- 1/4 to 1/2 cup cilantro, finely minced
- Mix all ingredients together
- Serving Suggestion: After you place your black bean burritos on the bed of shredded lettuce and tomatoes, spoon over your homemade tomato salsa