So what’s the difference between pico de gallo and salsa? one may ask.
As I understand it, pico de gallo is made with fresh ingredients only.
Salsa involves one or more ingredients that are cooked.
This recipe is a pico de gallo with some cooked ingredients.
4 medium tomatoes
1/2 medium onion, coarsely chopped (I use the sweet variety)
2 serrano peppers, finely chopped with seeds
bunch of cilantro
juice of 1/2 lime
1 can of corn rinsed and drained (15 oz)
1 can of black beans rinsed and drained (same size as corn)
1 can of Herdez salsa verde
1/2 tsp salt
I remove the seeds and membrane from the tomatoes then chop them. I soak the tomatoes in the salsa verde with the serranos. Soak for several hours then drain.
Two whole serranos may seem too hot, but next time I will use three.
Mix ingredients and let chill.
I use it as a dip, and it can be used on a variety of tacos as well.
If you can’t find the salsa verde, you can make your own with tomatillos. Take six half dozen tomatillos, cut them in half, and put them under your broiler for 5 minutes, then turn them over for 5 more minutes. You can also roast an onion quartered and a couple of serranos. Save the juices and run them through a food processor.
If you cannot find tomatillos, just add a couple more tomatoes.