Fresh Pico De Gallo

Try making pico de gallo for your next Mexican themed fiesta.

Female: First of all, it’s very important for us to have a good tomato. And you can either peel them or not. Sometimes it’s better to peel them because if you don’t peel them, that’s what gives you kind of indigestion. But if you’re making a big bath, you might not want to peel them. But these are nice ripe tomatoes. Sara Moulton: And how would you recommend peeling them? Female: Well, you put them in boiling water for 30 seconds, and not longer, because they will end up get cooked and then they won’t have that fresh vibrant flavor you want. Sara Moulton: And then right into ice water, do you put them? Female: Yeah. Okay, so all we’re going to do is just add tomatoes, this is scallions with some other greens. Sara Moulton: All right, I'm going to give our amounts in just a second here. Female: Yeah, these are nice scallions. Sara Moulton: All right, that’s six chops of scallions. Female: With some other green. At the restaurant, we use mostly green because it has the bigger flavor. Some chopped garlic. One chopped garlic clove. Sara Moulton: That’s right. Female: And then cilantro, which is—you know, everybody knows cilantro, this is coriander, but the very important thing is I think—how much is it? One forth cup or a little bit more? Sara Moulton: Yes, a quarter cup of loosely packed fresh cilantro leaves that we then chopped. Female: But the most important thing when you’re using cilantro is that you have to wash it and thoroughly dry it before you chop. Because if you use wet cilantro, it’s going to be double the amount, and then you know, people don’t all love cilantro. Sara Moulton: And I know, I'm finding that out but we’re trying to change everybody’s mind. Let me just say we started with four large ripe red tomatoes. Female: Very large. Sara Moulton: About two and a half pounds. Yeah, very, because we’re making a lifetime supply of salsa here. That’s fine with me. Female: And the scallions and then the cilantro. Okay, we have some jalapeño, you can either use a jalapeno or you can use a serrano, which is smaller. I don’t take off the seeds in advance. My mother does, and we have big discussion. Sara Moulton: Well, the reason you would take them off is to reduce the heat, is that correct? Female: Yeah, but what's the point? I mean, you take them out and then you add 10 chili. So it’s better to put two nice and hot. And then you add a little bit at a time. But we’re going to take—finish this off, we’re going to add a little bit of Mexican oregano. Sara Moulton: Which is very different than Italian. Female: Vary, it’s not even a true oregano. And my mother always said to rub it between the hand. Sara Moulton: I can smell it, that’s why. Female: To get the aroma. And then we’re going to use salt, kosher salt because if you use iodized salt, it breaks the ingredients and the salsa turn, you know, will turn, it won’t be as fresh. So just use a little bit of salt and you’re ready. Sara Moulton: Oh, I need a little lounges too to finish it off. Female: Oh yeah, I forgot the lounges. We’ll just get this humongous knife, and if I had my trusty Mexican squeezer, this could be done in a second. Sara Moulton: Now, what's the Mexican squeezer look like? Female: Well, it looks kind of like the tortilla except that it fits like this and then you squeeze and it just ride directly into the tin. Sara Moulton: Yeah, I know what you’re talking about. Female: So you add as little or as much lounges as you like. The nice fresh flavor and you’re done. Sara Moulton: That’s great.