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Recipe from: Meatless Mexican Home Cooking, Nancy Zaslavsky
Servings: About 2 cups
Small bowls of spicy salsa are the hallmarks of Mexican food. Basic Uncooked tomato Table Salsa, is called pico de gallo around the U.S. Mexican border.
3 red-ripe tomatoes, cored and chopped
1 Large white onion, chopped
3 garlic cloves, chopped
4 jalapeño or serrano chiles, stemmed and chopped (not seeded)
¼ Cup chopped cilantro or flat-leaf parsley
1 lime, juiced
1 Teaspoon kosher salt
6 grinds black pepper
1 Teaspoon sugar if the tomatoes are acidic (optional)
Combine the tomatoes, onion, garlic, chiles, cilantro, lime juice, salt, and pepper in a bowl. Mix well. Taste and add the optional sugar if necessary. Let the mixture rest for 30 minutes for the flavors to blend. Taste for seasoning and serve at room temperature.
Uncooked Jícama-Tomato Table Salsa
1 cup chopped jícama adds a slightly sweet crunch to the salsa. Serve it with any dish that needs a bit of something fresh alongside, such as saucy enchiladas.
Instant uncooked table salsa is made with 2 chopped tomatoes, 2 chopped jalapeño chiles, and the juice of 1 lime, all whirled together in a blender. For more interest, add garlic, onion, fresh herbs, salt and pepper.