Pico de Gallo

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Pico de Gallo
Classic fresh salsa chunky and as spicy as you wish, the mexican table would not be the same without it. Essential to tacos I also like to sprinkle it over may an entree to add sparkle to a dish. The finer you chop everything the more taste sensations you will get in every bite. The olive oil is an untraditional touch but I think it adds a special touch to the tomatoes.
1 cup tomato diced
1/4 cup diced onion
1/4 cup chopped cilantro
2 jalapenos seeded and diced
1/4 salt
1/4 tsp sugar
1 tbsp olive oil
1 tbsp lime juice

mix everything together, the sooner you you eat it the better.


Tomatillo salsa Fresca
A bright salsa where you poach the tomatillos slightly then shock them cold to maintain their bright  flavor.

10 tomatillos
4 serrano chiles
1 tsp salt
1 cup diced onion
1 cup chopped cilantro
1 cup water

bring some water to a boil in a large stock pot cook the tomatillos for one minute, strain and cool in an ice bath transfer cooled tomatillos to a blender  with the water and puree mix with other ingredients and you are done.


House Salsa
12 Tomatoes - fire roasted and pureed
3 Jalapenos - fire roasted and diced
2 Poblanos - fire roasted and diced
 1 cup diced onion
1/4 cup chopped Cilantro
1 Tbsp Vinegar
2 tsp Salt
1/2 tsp chopped garlic sauteed to soften (optional)

Stir it all up and enjoy!


Avocado Salsa
Good with chips, steak or anything really. We serve it atop the carnitas for its acidity.

2 cups Pico de Gallo
2 cups Avocado, diced small
1/4 cup Escabeche juice
2 Tbsp cilantro
2 Tbsp diced Onion
1/4 tsp Salt & 1/4 tsp Black Pepper

Mix gently and eat !!!(I mean serve)