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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 arsena. 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.
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
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.
For easy plum tomatoes diced without seeds, cut the tomatoes in half lengthwise to make two shorter pieces. Squeeze the tomato halves with the cut side down over a bowl to remove the seeds and excess liquid and discard. Dice the tomatoes as needed. 2 nice rice plum tomatoes makes about a cup.
The possibilities are endless so go ahead and swap in your favorite blends into the proportions above. Let us know which is your favorite!
Questions? Contact email@example.com.