This is the recipe our friends ask us for again and again. It’s always a hit and luckily, it’s also one of the easiest recipes I know with few ingredients.
This is the dish we throw together for arriving guests or to make whenever we are away from Mexico and feeling homesick.
It was Miguel Robles, owner of the now-closed Mi Rueda Restaurant in Puerto Vallarta who taught me this recipe many years ago and after we had all shared a few too many Coco Locos.
The proportions of this recipe are inexact, which may have been due to the Coco Locos or that fact that is a traditional recipe that is just known by most Mexicans.
Ingredients
- beefy tomatoes (I use Roma or Cherry)
- sweet white onions
- cilantro (optional for you cilantro haters)
- fresh lime juice
- sea salt
Cut the top and bottom off tomatoes. Squeeze out the seeds and juice. Chop into small squares.
Chop an equal amount of white onion to the same size. Add chopped cilantro. I like lots of cilantro, but I have also learned over the years that there are people who HATE, not just dislike, but really hate this herb. I personally think it is a crime to leave the cilantro out, but hey, it’s your salsa. Cilantro is added to taste.
Then add the juice of 1 to 2 fresh squeezed limes, depending on the size of your batch. The secret ingredient in this salsa is sea salt. Regular salt does not cut it. Salt to taste. Mix it all in a glass bowl (not metal), cover and let sit for a few hours or overnight so the flavours can meld together. Before serving, drain off excess liquid.
For an easy and tasty guacamole, mash a ripe avocado (in a molcajete if you have one) and add a couple of tablespoons of this salsa. Pro tip: Add a dash of avocado oil for a smooth and silky guac.
Enjoy!
PS. Writing this post made me ask the question, “what’s the difference between salsa and pico de gallo?” I found the answer on the wonderful Kitchn website.
