^Well, "chips & salsa" should be a food group unto itself.
I prefer pico de gallo, where it’s small chunks and not so liquid-y.
I make it myself--took NINE YEARS to get it the way Hubby likes it. But everyone in the college Spanish class I had absolutely loved it at show-and-tell. Classmates asked how a gringa could make it so well, and the teacher (from Chilé) took the leftovers home to show his wife “how to make it right.” I’m sure that went over well.
Gary Mitchell wrote:
^You can't tell us all about it and then leave out the recipe ... or is it a secret?
Well, the quantity is really set. It all depends on how much you need...and everything else is based off that.
Pick good tomatoes, firm and red, in the quantity you need. Slice them, remove the seeds/liquid, and then 1/4" dice. You can strain this if you want. Don't worry about loss of liquid, you're not squeezing this dry--and you get liquid later on.
Wash them good. If they're wide, slice them lengthwise before cutting them crosswise--both the green and white portions. Amount? How much you like based on the amount of tomato.
A finer dice, about 1/8"--and again a ratio of how much onion you like. My husband doesn't like to bite into a big chunk of onion, nor have an overpowering onion flavor.
Fresh is too strong for us; canned tastes tinny. I prefer jalapeño slices from a jar. Take as much as you prefer, then mince them, crush them, into a fine paste. Again, my husband is picky--he wants the flavor but not biting into a chunk of jalapeño. Add as much as you like.
Wash and dry a hank of cilantro. As usual with this recipe, you use as much as you like for flavor and amount. My husband doesn’t like to feel like he’s grazing on grass, so I chop mine fine enough to not have big pieces, but not so fine that they disappear. They’re pretty lightweight, so make sure the pieces are big enough to actually taste. I include both the leaves and stems, but I usually chop the stems a bit extra--at the same time, the light crunch the stems add is nice, so not too fine.
Combine all ingredients, adjusting the ratios to your preference. If its a bit dry, add some of the vinegar from the jalapeño jar. It's already flavored and will add some kick. Squirt in some lemon or lime juice--either fresh of in one of those little plastic bottles. Let this all macerate in the fridge for a couple of hours, if possible.
ETA: Crap! I knew I forgot something! CILANTRO!!! I put it in, above.
I know this whole thing sounds a bit haphazard, but everything depends on 1) how much you’re going to want to have, since it stays fresh only a couple of days; and 2) how much of each ingredient you like. My husband likes tomato, doesn’t like to “graze” on greens (green onions and cilantro), doesn’t like to bite into a chunk of onion or jalapeño (he was born in Mexico but doesn’t like spicy/hot food), and wants all the flavors to mix well with tomato predominating. I said he was picky. That’s why it took nine years.