Pico de Gallo (Fresh Tomato Salsa)

The literal translation of pico de gallo (pronounced PEEK-o de GAH-o) is rooster's beak; it once was eaten between the thumb and finger in a way that resembled a pecking rooster. It is made with finely diced raw tomatoes, onions, lime juice and cilantro. Jicama and other raw ingredients can be added. It differs from salsa fresca and salsa cruda (which are usually chunky salsas) in that the ingredients are finely chopped; but the terms are often used interchangeably. Another term used is salsa mexicana (Mexican sauce).

4 ripe plum tomatoes, seeded, very finely chopped (about 1 pound)
1 - 2 fresh jalapeños, minced (serrano chilis could also be used)
1 lime, juiced (1 1/2 - 2 Tbsp.)
1/4 red onion, very finely chopped (or other sweet onion)
1/2 bunch fresh cilantro, chopped
salt, to taste

Mix tomatoes, onion, cilantro, jalapeños and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made as a condiment with fajitas, tacos and other Southwest or Mexican dishes. Also good used as a dip with tortilla chips.

Makes 2 to 2-1/2 cups.

Salsa Mexicana
from The Art of Mexican Cooking by Diana Kennedy

3/4 cup finely chopped tomatoes
1/3 cup finely chopped white onion
2 garlic cloves, minced
3 chopped Jalapenos or Serranos
1 Tbs. minced cilantro, optional
salt to taste
2 Tbs. lime juice

Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt and lime juice. Set aside at room temperature to season for about 30 minutes. If not all eaten the first day, cook for 20 minutes and use leftovers the next day.

+Tomato Salsa (Tom Schleigh's version)

3 medium tomatoes, seeded and chopped (3 cups)
1/2 cup chopped green onion with tops
1/2 cup chopped green sweet pepper
2 to 3 tablespoons lime juice
2 tablespoons chopped fresh parsley/cilantro
1 tablespoon finely chopped hot peppers
1/2 teaspoon salt
3 cloves finely chopped garlic

May add tomato sauce and/or hot sauce (Red Hot)