Salsa Three Ways
Chef Jill Aker-Ray
Pico de Gallo:
4 cups fresh Roma tomatoes-chopped.
1-2 cups sweet or red onions-chopped.
2-4 cloves of garlic-minced.
1-2 seeded jalapeños-finely chopped.
1/4 to 1/2 cup cilantro-chopped.
1-2 limes-zested and juiced.
Sea salt and pepper to taste.
Olive oil- optional.
Mix all ingredients throughly and let meld a few hours before serving.
Fruit Salsa:
1 cup Pico de Gallo
1/2 cup fresh fruit-diced
(strawberry ,mango, peach and apple are favorites)
1-2 TBSP honey (maple syrup or agave work well, too)
dash of cinnamon or nutmeg
Lime zest or juice ( optional- adds tang)
Mix ingredients and serve with cinnamon pita chips
Shrimp and Avocado Salsa:
1 cup Pico de Gallo
8 oz small cooked shrimp ( peeled, deveined and tail off)
1 cup ketchup
1 tbsp hot sauce
1/2 squeezed lime
1 avocado-pitted and diced
Mix ingredients thoroughly and serve with endive or tortilla chips