Pico de Gallo

Pico de gallo, fresh salsa, whatever you choose to call it, I like mine to range in heat from perfectly mild to no more than a bit of a bite that is not quite sweat worthy. Mostly though, I like a touch of heat so I know it's there, but doesn't leave much of an impression a few minutes later.

Heat in food isn't exactly a flavor, so more doesn't taste better, it's just hotter. In fact, too much heat obscures flavor. For me it's about tasting the flavors of what I'm eating, and heat adds a bit of interest. It's true that one person's hot may be another person's mild, but the ability to comfortably withstand more heat is due to genetics, conditioning, and desensitization, where eating heat to some degree decreases a person's sensitivity to the capsaicin found in chili peppers. So don't feel like a sissy if you can't take the heat. Instead, enjoy the flavors that the lack of heat allows you to taste.

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The following recipe isn't precise, and needn't be. You can make a mouthwatering pico de gallo with varying ratios of ingredients.

• 4 or 5 tomatoes
• 1/4 - 1/2 c. diced red or white onion
• 1 to 2 serrano or jalapeno (or any variety of pepper you like)
• Fresh Cilantro (to taste, but somewhere around two T. chopped)

Tip: remove white 'veins' and seeds from peppers to cut down on the heat
Tip: check out which peppers are hottest by clicking here.

optional (to taste):

• garlic or garlic powder
• salt
• ground black pepper
• lime juice

For more heat, add some cayenne pepper

Note: not all cayenne is equal, where some can be much hotter than others. So, add a little, taste, then add more if desired.

I've made this without the pepper, but used a bit of fresh chives and added some cayenne and Louisiana hot sauce for a touch of heat.

Note on tomatoes: for prime flavor, do not refrigerate your tomatoes. Really. Leave them on the counter in or next to your fruit bowl. Your taste buds will love you.

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