PICO DE GALLO WITH LEMON ZEST
November 26, 2019
WHITE ALMOND SAUCE
January 22, 2020
PICO DE GALLO WITH ÁRBOL CHILES
Pico de gallo con chiles de árbol
1¼ cups diced seeded tomatoes
¹⁄ 3 cup chopped cilantro
Heaping ¼ cup finely chopped white onion
3 fresh green árbol chiles, including seeds, finely chopped, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste
1½ teaspoons kosher salt
¹⁄ 3 cup chopped cilantro
Heaping ¼ cup finely chopped white onion
3 fresh green árbol chiles, including seeds, finely chopped, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste
1½ teaspoons kosher salt
➙ MAKES ABOUT 2 CUPS
In another take on the classic, I substitute the classic jalapeño or serrano chiles with fresh árbol chiles. They bring a different sort of heat, one that hits you at the end rather than the beginning of each bite. Of course, feel free to use the more typical chiles, if you’d like, as long as you keep in mind the principles of great pico de gallo: Make sure the salsa is seasoned aggressively with salt, citrus, and chiles.
★ Combine all the ingredients in a large
bowl and stir thoroughly. Season to taste
with more chile, lime juice, or salt, if you
want. I like to let the salsa sit for at least 30
minutes before serving.
★ MAKE AHEAD: You can make this salsa up to a few hours before you plan to serve it.
★ MAKE AHEAD: You can make this salsa up to a few hours before you plan to serve it.