......or 'salsa fresca' or 'salsa cruda':

https://en.wikipedia.org/wiki/Pico_de_gallo

When I make it, I add all the essential ingredients (cilantro, lime
juice, tomatoes, onions), all except salt. But, this kinda salsa
actually needs some salt, so I make it readily available to all
eaters. Salt tends to leech out all the juices from the veggies and
it makes fer a very short-lived concoction, so I'm loathe to add salt
sooner than necessary.

How do you folks handle this situation?

nb

On 12/16/2017 1:15 PM, notbob wrote:
> .....or 'salsa fresca' or 'salsa cruda':
>
> https://en.wikipedia.org/wiki/Pico_de_gallo
>
> When I make it, I add all the essential ingredients (cilantro, lime
> juice, tomatoes, onions), all except salt. But, this kinda salsa
> actually needs some salt, so I make it readily available to all
> eaters. Salt tends to leech out all the juices from the veggies and
> it makes fer a very short-lived concoction, so I'm loathe to add salt
> sooner than necessary.
>
> How do you folks handle this situation?
>
> nb
>

I have never added salt to any salsa, but that's just me.

"notbob" > wrote in message
...
> .....or 'salsa fresca' or 'salsa cruda':
>
> https://en.wikipedia.org/wiki/Pico_de_gallo
>
> When I make it, I add all the essential ingredients (cilantro, lime
> juice, tomatoes, onions), all except salt. But, this kinda salsa
> actually needs some salt, so I make it readily available to all
> eaters. Salt tends to leech out all the juices from the veggies and
> it makes fer a very short-lived concoction, so I'm loathe to add salt
> sooner than necessary.
>
> How do you folks handle this situation?

Best eaten freshly made. I also add a very small amount of olive oil. Not
sure what lead me to do this but I like it like that.

On Saturday, December 16, 2017 at 3:33:02 PM UTC-5, Julie Bove wrote:
> "notbob" > wrote in message
> ...
> > .....or 'salsa fresca' or 'salsa cruda':
> >
> > https://en.wikipedia.org/wiki/Pico_de_gallo
> >
> > When I make it, I add all the essential ingredients (cilantro, lime
> > juice, tomatoes, onions), all except salt. But, this kinda salsa
> > actually needs some salt, so I make it readily available to all
> > eaters. Salt tends to leech out all the juices from the veggies and
> > it makes fer a very short-lived concoction, so I'm loathe to add salt
> > sooner than necessary.
> >
> > How do you folks handle this situation?
>
> Best eaten freshly made. I also add a very small amount of olive oil. Not
> sure what lead me to do this but I like it like that.


I haven't made mine in years but thought it was the best I ever had. I used a pound and a half of roma tomatoes diced. About two medium onions, diced. A clove or two or garlic (optional). Nearly a whole bunch of cilantro diced up, or sliced up, or whatever. Lime juice. And salt. Yes, it does get a bit soggy after a few days (I usually kept mine in the fridge for 6 days and used only for dipping), but I think the romas as opposed to regular tomatoes keep the mix from getting to soggy. In fact, I kind of like it when it acquired a bit of sog, maybe around day 2 or 3, sort of the way any stew or chile gets better after the first day. Maybe I'm behind the times and everyone is using romas anyway. But the first time I made mine, going by sight on the basis of pico de gallo that was always on the table in my favorite local mexican restaurant in L.A., I used regular tomatoes and it was a mess. I knew right then and there that romas would be better. Anyway, I am proud of my concoction. I wanted to duplicate the stuff I always had in L.A., and when I got done with it I would have to say mine was even better. Oh man, what a great feeling of accomplishment that was.

TJ

> wrote in message
...
On Saturday, December 16, 2017 at 3:33:02 PM UTC-5, Julie Bove wrote:
> "notbob" > wrote in message
> ...
> > .....or 'salsa fresca' or 'salsa cruda':
> >
> > https://en.wikipedia.org/wiki/Pico_de_gallo
> >
> > When I make it, I add all the essential ingredients (cilantro, lime
> > juice, tomatoes, onions), all except salt. But, this kinda salsa
> > actually needs some salt, so I make it readily available to all
> > eaters. Salt tends to leech out all the juices from the veggies and
> > it makes fer a very short-lived concoction, so I'm loathe to add salt
> > sooner than necessary.
> >
> > How do you folks handle this situation?
>
> Best eaten freshly made. I also add a very small amount of olive oil. Not
> sure what lead me to do this but I like it like that.


I haven't made mine in years but thought it was the best I ever had. I used
a pound and a half of roma tomatoes diced. About two medium onions, diced.
A clove or two or garlic (optional). Nearly a whole bunch of cilantro diced
up, or sliced up, or whatever. Lime juice. And salt. Yes, it does get a
bit soggy after a few days (I usually kept mine in the fridge for 6 days and
used only for dipping), but I think the romas as opposed to regular tomatoes
keep the mix from getting to soggy. In fact, I kind of like it when it
acquired a bit of sog, maybe around day 2 or 3, sort of the way any stew or
chile gets better after the first day. Maybe I'm behind the times and
everyone is using romas anyway. But the first time I made mine, going by
sight on the basis of pico de gallo that was always on the table in my
favorite local mexican restaurant in L.A., I used regular tomatoes and it
was a mess. I knew right then and there that romas would be better.
Anyway, I am proud of my concoction. I wanted to duplicate the stuff I
always had in L.A., and when I got done with it I would have to say mine was
even better. Oh man, what a great feeling of accomplishment that was.

TJ

---

Romas are generally the best for this. I put lime juice in there too.