Dave's Pico de Gallo (Fresh Salsa)

Ingredients:

6 large tomatoes (OR 8 medium OR 12 small), finely diced

1 large onion, finely diced

4 cloves of garlic, peeled and crushed (or jarred equivalent)

2 whole Anaheim peppers, roasted, peeled and diced (OR 1 4-oz can diced green chiles)

1-4 jalapeño or serrano peppers, finely diced

1/2 cup cilantro, finely minced

1 lemon or lime

2/3 cup vinegar

1 or 2 4-oz cans tomato sauce

salt and pepper to taste

Directions:

In a large metal bowl, combine the diced tomatoes and onions with the crushed garlic. (Dice them as finely as you can. It takes practice to learn the technique.) Add cilantro and tomato sauce. Squeeze lemon or lime by hand, through a strainer. (You don't want the seeds.) If you want, scoop or scrape some of the citrus pulp from the rind with a spoon and add it to the bowl.

If you're using canned green chiles, add them now. If you are using fresh Anaheim peppers, you'll have to prepare them first. Skewer a pepper with a fork and roast it over a gas burner. You can also roast your Anaheims on a gas grill. Cook the peppers fast and even until the skin turns black, then wrap them in a wet paper towel and let them sit for a few minutes. When you unwrap them, the skin should just slide off, leaving the pungent pepper meat exposed. Cut out the core and discard the seeds (if desired). Then dice the peppers and add them to the bowl.

Time for the hot peppers, either jalapeños or serranos (or both). Be aware that hot peppers, when they come in contact with skin, leave a residue that is difficult to wash off. This residue can cause stinging and burning if it comes in contact with the "pink parts" of the human body. (I'm not going to explain this any further. Just trust me.) It's always a good practice to keep rubber gloves handy for handling peppers. You can pick them up at grocery stores in the cleaning supplies section. In a pinch, a couple of plastic sandwich bags do the trick.

With your hands safely covered, use a sharp knife to cut off the stem of the peppers, then slice them in half lengthwise. If you prefer, remove the seeds at this point. (I leave them in.) Then slice the pepper halves into thin strips, also lengthwise. At this point I switch to a larger knife and chop the strips crosswise into little bits, using a rocking motion. Use the knife and a gloved finger to scoop up the bits of pepper, and transfer them into a glass, ceramic or stoneware bowl.

Now you'll need to blanch the peppers. There are a couple of reasons for this. Blanching softens the peppers, mellowing their texture and flavor. It also redistributes some of the heat from the pepper to the vinegar, which then mixes it throughout the pico de gallo. This lessens the chance that you or the ones you love will end up eating a pepper "land mine."

Add 2/3 cup vinegar to the bowl, making sure the pepper bits are well covered. Top the bowl with a paper plate (not a paper towel, which will soak up the vinegar and make a mess), and put the bowl in the microwave. Microwave on high for 2-3 minutes. You might want to do this when family members away, since the heated pepper/vinegar mixture creates vile, noxious fumes. When you breathe it in, you'll cough like a smoker with consumption. (Note that you can also blanch your peppers in a small saucepan on the stove, but I prefer the microwave method since it contains the fumes a little better.)

Holding your breath, remove the bowl from the microwave, discard the paper plate, and dump the steaming peppers and vinegar into the bowl. You'll notice that the peppers have changed color and texture. Mix everything together to distribute the heat evenly.

Add salt and pepper to taste, and mix well. If you like, knead the pico de gallo between your fingers, squeezing it all out through your fists. (Wash your hands well both before and after.) Then bust out the chips and enjoy! It will taste pretty good now, but just wait until tomorrow—it'll taste even better.

Variations:

Combine equal parts of pico de gallo and sour cream for a creamy dip.

Try blanching your peppers in rice vinegar or cooking wine for an extra zing.

If you like more heat, or a slightly different taste, add a glug or two of El Pato brand salsa de chile fresco, which is available in the Mexican section of most grocery stores. Look for a small yellow can with picture of a duck (a "pato") on it.

Try mixing white, yellow, and purple onions for a more colorful pico de gallo. You can also add chopped scallions (green onions) for color, taste and texture.

If you prefer a sweeter pico de gallo, add a teaspoon or two of sugar or honey.

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