Name: Salsa Three Ways (Pico de Gallo)
Yield: 1 cup per recipe version
Ingredients: 1 cup plum tomato, seeded and diced (see Recipe Notes below); 1 Tbsp finely diced onion; 1 Tbsp fresh lime juice; ½ tsp fine sea salt; 1 Tbsp roughly chopped cilantro; Shabazi: the Classic - jalapeño, and herbs; Amber: the Sweet Smokey – ancho, annatto, and mace; Bombay: the Golden – turmeric, fenugreek, glove

A great pico de gallo, or salsa recipe full of freshly cut tomatoes and a few other ingredients is a must have in everyone’s arsenal. With chips, on warm crusty bread, spooned over freshly roasted fish, or tossed through a chopped salad for a no oil dressing, changing up the spice blend brings your salsa to another level. It will be hard to pick a favorite. Here are three great examples of a classic with Shabazi, a sweet smokey with Amber, and an earthly and floral Bombay. Make all three and let the heated debate begin.

Salsa Three Ways (Pico de Gallo)

Helen Park

Servings/Yield

1 cup per recipe version

Ingredients

To make all 3 flavors, triple the quantities below

1 cup plum tomato, seeded and diced (see Recipe Notes below)
1 Tbsp finely diced onion
1 Tbsp fresh lime juice
½ tsp fine sea salt
1 Tbsp roughly chopped cilantro

2 teaspoons 1 of the below per 1 cup recipe of salsa

Shabazi: the Classic - jalapeño, and herbs
Amber: the Sweet Smokey – ancho, annatto, and mace
Bombay: the Golden – turmeric, fenugreek, glove

Directions

In a bowl, add the diced tomato, onion, lime juice, fine sea salt, cilantro and 2 teaspoons of the spice blend of your choice and stir well to combine.