Variations on this all-purpose fresh condiment or relish are found in many different ethnic cuisines: For example, in Mexico it's called "pico de gallo," while in India it's known as "kachumbar." Regardless of what you call it, it's very easy to make and goes well with all sorts of savory food, from tacos and enchiladas to chapatis and biryani, and even with chips or on burgers and sandwiches. The ingredient quantities are merely suggestions so feel free to adjust them to your taste or to what you have on hand.
Ingredients
3 ripe tomatoes, deseeded & chopped
1 large onion, diced (I use a sweet onion like Texas or Vidalia(R))
1 or 2 fresh green chili peppers, deseeded & minced (jalapeno, serrano, Thai or other variety)
3 Tbs chopped cilantro
2 Tbs fresh-squeezed lime or lemon juice
1/2 to 1 tsp salt (to taste)
1/4 to 1/2 tsp coarsely ground black pepper (to taste)
Opt: Pinch of sugar
Place all ingredients in a non-metallic bowl (glass or ceramic is best), gently toss to combine. Cover and refrigerate for at least 1 hour. Just before serving, gently toss and then taste for balance. If desired, add extra salt or pepper or cilantro or sugar.
Zestfully yours,
Gloria
Carolina Sauce Company
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