If you’ve watched my videos on LowesFoods.com you may see some trends… Obviously my cooking style is unique to myself, but you will notice my love for salsas and compotes. When most think of salsa they think of grabbing a bag of Tostitos to use to scoop up their favorite mushy, liquidy tomato mixture. Well first of salsa SHOULD BE CHUNKY!! Secondly salsa goes much further than just with your fried corn tortilla chips, it actually cuts very well with a lot of different proteins. Have you ever had a roasted pineapple salsa with fresh ahi tuna or a grilled fresh peach salsa and pork chops?! The flavors are amazing and you will be incredibly shocked at how well these salsas can compliment the proteins and vice versa. I also want to stress that salsas go far beyond just tomatoes, onions, citrus juice and herbs. You can make salsas with a few basic ingredients and simply build off of it. First start with a diced onion (I prefer a sweet or red onion), next use some lemon or lime juice, add in some herbs (I prefer cilantro or basil), use some sort of spice (I prefer jalapeno or poblano peppers), and the rest is up to you. You can add diced bell peppers, diced tomatoes, diced mangoes, or heck try roasting all of the ingredients for a fantastic charred flavor. I say it every week, you are only limited by your creativity! If you scroll through the Lowes Foods video library you will see an array of different salsas and compotes that I use to pair with proteins. Below is a very simple pico de gallo that you can build off and add your own ingredients or enjoy the simple flavors it provides. If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.
Pico De Gallo
- 1 cup of diced tomatoes (Roma, vine-ripe or 5×6)
- 1/4 cup of diced red onion
- 1 diced small jalapeno
- 1 tablespoon of chopped fresh cilantro
- 2 tablespoons of fresh lime juice
- 1 teaspoon of olive oil
- Kosher salt and fresh cracked pepper to taste
Serves 2 to 3
- Add all ingredients together in a bowl and well. Serve cold.