After traveling to Mexico City years ago and tasting the freshest and best salsa I’ve ever had, I tried to duplicate it. Actually, it is really a pico de gallo, not a saucy salsa. In celebration of Cinco de Mayo, here is the recipe I created and have used since that trip:
2 or 3 very ripe tomatoes – peeled, de-seeded and chopped
2-3 tablespoons chopped red onion (more if you like onion)
Lots of fresh Cilantro – chopped
Juice of one-half lime (or possibly the whole lime)
Pinch of salt and pinch of pepper
Pinch of sugar
Place all ingredients in a bowl, mix and chill for an hour.
If you can’t wait, just start digging in-I like my tomatoes just a little on the cool side.
After tasting, adjust seasonings and lime juice.
Optional Ingredient: if you want, or feel the need for, add ½ fresh chopped avocado to the bowl before serving.
This salsa is best used immediately – it does not store well.
Happy Cinco de Mayo!