Petras family's Pico de Gallo
4 really nice tomatoes, medium or large in size. (It is very important that these are good ripe tomatoes)
3 – 4 spring onions (also can use one purple onion)
One medium bunch of fresh cilantro (coriander)
Red pepper flakes
Chop the tomatoes into small chunks and put them in medium-sized bowl. Make sure you get all the juices from the cutting board too. Sprinkle with some sea salt.
At this point I usually mash the tomatoes with as potato masher to get out more juices and make it less ‘chunky’.
Chop the spring onions and add (include white and green part of onion). Finely chop the cilantro or run it through a food processor; add.
Add two to three pinches of red pepper flakes (or several turns of a red pepper flake mill).
This is by taste – the red pepper flakes provide all the heat for the salsa, so do it by preference.
Add a pinch or two more of sea salt and two good splashes of water.
Add a couple squeezes of lime if you’d like.
Stir and mash it all up.
Now taste test and add more red pepper flakes or salt to adjust to desired taste.
Enjoy with tortilla chips, guacamole, tacos, and more!
Pairs Well With
This is the one recipe that I has been so important to us in Amsterdam. Like many Americans, we consider Mexican cuisine to be our cuisine – (except even better). As such, we eat it every week at least – and not having good salsa is traumatic for many of us when we move to Amsterdam! So the very first thing I added to my repertoire in Amsterdam was Pico de Gallo just the way it was made by our favorite restaurant back home. Super simple, but the perfect salsa for any Mexican dish. Also great on omelets with sliced avocado!