I love fresh salsa. It is one of my favorite things to eat with almost everything. It adds a nice zest of flavor to lots of recipes, and while I think every chef and home cook has a version of how to make this kitchen staple, this version is mine and I make it all the time. I serve it with many recipes in Seed to Plate, Soil to Sky, including Summer Fried Squash Blossoms.
Lois’s Pico de Gallo
Ingredients
- 2 large vine-ripened tomatoes or 4 ripened Roma tomatoes , diced (approximately 2 cups)
- 1/2 red onion , finely diced or minced (approximately 1/2 cup)
- 1 jalapeño , minced (approximately 2 tablespoons)
- 1 tablespoon blackened garlic
- 1/4 cup fresh cilantro , finely chopped
- 1 tablespoon plus 1 teaspoon freshly squeezed lime juice (approximately 1 small lime)
- 1/2 teaspoon kosher salt , or to taste
Instructions
- In a medium-sized mixing bowl, combine all the ingredients and gently stir together. Serve immediately or refrigerate for later use.
Notes
Excerpted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank. Copyright © 2023. Available from Hachette Go, an imprint of Hachette Book Group, Inc. Reprinted with permission of the author and Hachette Books.
Lois Ellen Frank
Lois Ellen Frank, PhD, is a Santa Fe–based chef, author, Native foods historian, culinary anthropologist, educator, photographer, and organic gardener. Her cookbook Foods of the Southwest Indian Nations won a James Beard Award, and she has spent over thirty years documenting and working with the foods and lifeways of Native American communities in the Southwest. Dr. Frank is the chef and owner of Red Mesa Cuisine, a catering company specializing in Indigenous cuisine and cultural education with a modern twist, where she cooks alongside Native American chef Walter Whitewater.
