Pico de Gallo - Stephen's Favorite Mexican Salsa

Stephen @ 4 years old

Today, I will make my brother Stephen's favorite Mexican Salsa. Stephen was born as my birthday present on my 7th Birthday. So not only do we share the same birthday, but similar names. Stephen has been an integral part of my life during unique chapters in my life. Stephen lived with Jorge, the kids and I on Long Island, New York and helped us in the building of our new home there. When I first moved to Colorado Springs, after my separation with Jorge, I lived with my sister, Terri, for a couple of months and then I moved in with Stephen and my sister-in-law, Susan for about 8 months. Today, I am blessed that he is part of our life as we only live minutes from Stephen and his family who we get to see almost weekly.

Having lived in Mexico for 10 years, makes me somewhat of an authority on Mexican Salsas. Salsa comes in many forms the most popular are red based (tomato), green based (tomatillo) and white based (cheese). I think red based salsas are the most popular here in the USA. They are definitely easy to make and cheaper than the other two. Tomatoes can be sauteed, roasted and boiled with the skins removed and the pulp liquefied to make the base of the salsa. Stephen's favorite salsa is a "raw" salsa called "Pico to Gallo" meaning "nose of the rooster".

Pico de Gallo:
4 ripe tomatoes
1 lg onion
4 chilies - jalapeno or serrano will do well
1 bunch of cilantro
1 tsp salt
2 tsp lemon or line juice

Stephanie @ 9 years old

On a cutting board, dice the onion is small pieces and place into a bowl. Now take the chilies and depending on how "hot" or spicy you want your salsa, remove the seeds or some of the seeds and dice. Add to the onions. Next rinse the cilantro under running water and put into a salad spinner or towel dry. Depending how much cilantro you like, cut from the brunch. Holding the bunch in your hands, roll it into a ball and start cutting small chops with your knife. This is a technique I saw on the food network and it makes it quick and easy to chop the cilantro into small pieces now add to mixture. The last thing I do is chop and add the tomatoes because you DO NOT want the tomatoes to get watery. This is a chunky salsa and if you chop at the beginning, each time you add the next ingredient and stir, you will break down the tomato more and also salt pulls out the liquid as well.  Now add the salt and lemon or lime give it one final and only stir and refrigerate until serving with corn chips. As I mentioned, there are many variations on salsa but this is my most requested.   Buen Provecho!