Salsa Pico de Gallo
Ingredients
- 300g tomato
- 100g white onion
- 10g jalapeño
- 10g cilantro
- 5g green onion
- ½ tsp salt
- ~½ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp chipotle chili powder
Utensils
- Big mixing bowl
- Large cutting board
- Chef's knife
- Kitchen scale
- Medium metal bowl
- Salad spinner
- ¼ tsp spoon
- Scraping spatula
Instructions
- Dice tomato, onion, jalapeño, cilantro, and green onion finely.
- Mix with the spatula.
- Add salt, pepper, garlic powder, and chili powder.
- Thoroughly mix everything.
- Let everyone get to know each other in the fridge overnight.
- Eat!
October 2, 2023 modifications:
- 286g roma tomato
- 155g white onion
- 7g raw garlic
- 10g cilantro
- 20g jalapeno
- 4g Serrano
- 20g Anaheim
- 12g green onion
- ½ tsp garlic powder
- ½ tsp chipotle chili powder
Yield: 505g
Container: 24 OZ plastic thing
Try https://www.mexicanplease.com/3-keys-to-perfect-homemade-salsa/ advice:
- 2:1 mass ratio of tomato:onion
- Roast tomatoes first
- 20-30min @ 400°F
- Try blending
- Maybe blend some dice some?
- Keep the chiles insides
Stand Mixer
5 QT · KitchenAid · Artisan
Used with the dough hook for bread and the paddle for cookie dough. The bowl doubles as a proving container.
Open utensil pageCutting Board
Several sizes live in the kitchen. A damp towel underneath stops it sliding.
Open utensil pageChef's Knife
The default knife for almost everything. Keep it sharp; a dull one is more dangerous than a sharp one.
Open utensil pageKitchen Scale
Digital scale that reads grams. Weighing beats measuring for anything dry — flour especially, where a packed cup and a loose one differ by a lot.
Open utensil page