Many people make it with canned tomatoes as well, which are also cooked, resulting in the kind of "mouth feel" one expects with this kind of a salsa. The salsa you find at Mexican restaurants and the like is usually a salsa roja, which has very similar ingredients, but is usually pureed and is often made by first roasting the vegetables both to bring out their flavors as well as to get them to the desired texture. This is not what most people in the States think of when they think of salsa. This is pico de gallo, also called salsa fresca. You will find it at every local restaurant, and this recipe is exactly perfect and authentic. In fact, in our part of Mexico (central Pacific Coast), this sauce is always called "Salsa Mexicana", and is never called "pico de gallo", which is, I believe, Tex-Mex nomenclature.
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