Salsa Pico de Gallo

Molcajetes are a type of mortar (molcajete) and pestle (tejolote) made from basalt.  Use of the molcajete in Mesoamerica dates back 6,000 years and remains ubiquitous in Mexican cooking today. Molcajetes are versatile tools;  they can be used to grind chiles, herbs, and spices, thereby releasing essential oils and flavors.  Because they are made from volcanic rock, they may be heated and used to serve stews, meats and other foods that taste better at higher temperatures.  They also function as attractive serving pieces for guacamole and salsas.

Pico de gallo, for instance, is a quick salsa that can be found on nearly every Mexican table at mealtimes, whether breakfast, lunch or dinner.   (La Madrina recalls that preparing it was the first duty she was given as a child.)  It's simple, fresh and zesty and the perfect accompaniment to a variety of Mexican dishes.

Pico de Gallo

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Recipe Type: Salsa

Author: Gilda V. Carbonaro

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients:

• 3 firm, large tomatoes, chopped small, into cubes


• 1 regular-sized white onion, minced


• 1 serrano pepper, minced


• 5 or 6 sprigs of cilantro, roughly chopped


• salt to taste
• 
  

Instructions:

1. Grind the minced serrano pepper into the molcajete.


2. Add the chopped ingredients: tomato, onion, and cilantro to the molcajete, add salt to taste and stir.

Notes

Add or diminish the amount of serrano pepper, as you prefer. Or use another type of pepper, like jalapeño if you can't find serrano.