Forget store-bought salsa and with a few simple steps make your own tasty Salsa Fresca!
In Spanish, pico de gallo literally means the “beek of the rooster.” An internet search led me to several colorful explanations for the etymology of the term, but mostly urban legends and no definitive answer. According to Wikipedia “in Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, green chili are reminiscent of the colors of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).” So there you go.
Now, let’s make some yummy flag sauce! This is a party favorite to be enjoyed as a dip with chips, and it ends up being great on tacos, nachos, burritos, grilled chicken… and so on.
4-5 medium tomatoes, chopped
1 medium white onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
3 tablespoons lime juice (adjust to taste)
3 tablespoons olive oil
1/4-1/2 of one jalapeno, chopped (optional)
Salt + Pepper to taste
Chop tomato, onion, jalapeno, parsley and cilantro.
Combine ingredients in a bowl and add lime juice, olive, S+P.
Taste the salsa while you are mixing. Adjust lime or salt based on your personal preference.
I like to start light and add if needed.
Enjoy with tortilla chips while you’re making the meal, but leave some for the fish tacos!
This was the first time I made this and it ended up being great. I love using red cabbage for it’s beautiful color, slightly bitter and peppery flavor and many health benefit- Vitamin C, A, K and dietary fiber to name a few. It adds a nice crunch to the otherwise soft textured fish taco and marinated in a honey-lime-cumin vinaigrette it became a great addition to our fiesta!
In case you’re wondering, it’s called “Azi’s Slaw” because my beautiful sister Azadeh was a big help in the recipe testing of this dish. She has always been a dream sous chef, putting up with my colorful antics in the kitchen… Thanks, Sis!
1 whole red cabbage, cut into quarters and sliced into ribbons
For the vinaigrette-
1/2 cup olive oil
1 tablespoon honey (adjust to taste and add more honey if you prefer the dressing sweeter)
1/3 cup lime juice
2 garlic cloves, mashed with the side of a knife
2 teaspoons cumin (plus a pinch just because I LOVE cumin!)
1 teaspoon paprika (smoked paprika is even better if you have it)
1 teaspoon salt
1 teaspoon black pepper
Combine lime juice, garlic, cumin, paprika in a mixing bowl.
Slowly add olive oil as you whisk dressing together.
Adding oil slowly while whisking helps emulsify the dressing so it won’t separate (science, baby!).
Add salt + pepper to taste as you go along, adjust as needed.
Add dressing to cabbage and mix well.
Let sit for 20-30 minutes. It gets better after it sits for a while.
*It was even better the next day when we had the leftovers with chicken.