Named for a Pico de Gallo, fresh salsa, I experienced in Deming, New Mexico, this recipe takes full advantage of the sweetness and low acidity of yellow tomatoes. Kept simple to allow the tomato flavor to dominate, the salsa counters the heat of any spicy entrée such as Pretty Dragon Corrales Beef Fajitas. This makes a great, easy to prepare appetizer when served with freshly baked tortilla crisps.
Either yellow cherry tomatoes or large yellow tomatoes will work here. Both have the required sweet flavor. The amount of jalapeño depends on the desired heat but stay on the lighter side or it will overwhelm the softness flavor of the yellow tomatoes. Stay with the sweetness by using sweet onion and add plenty of cilantro to meld the flavors together. Allow the Pico de Gallo to sit at room temperature for an hour to enhance the flavor.
1 pint of yellow cherry tomatoes or 2 large yellow tomatoes
1 jalapeño pepper, diced with seeds and membranes removed
½ medium sweet onion, diced
1 c chopped fresh cilantro
1 clove garlic, smashed and diced
1 lime, juiced
½ t kosher salt
Six 8” corn tortillas
½ t ground chili powder, preferably Penzeys Spices Ground Ancho Chili Pepper
If using large tomatoes, cut off the top and squeeze out the seeds. Chop cherry or large tomatoes to a chunky dice. Place in a medium sized bowl.
Add the remaining ingredients and carefully mix
Cover the bowl with plastic wrap and let sit at room temperature at least one hour.
Preheat oven to 350°. Cut each tortilla into 8 wedges. Place on a parchment paper lined baking sheet. Spray with cooking oil. Sprinkle lightly with the chili powder. Place in oven and bake 10-12 minutes until browned and crisp.
Scoop ½ cup of salsa into custard cup, place cup on a small plate and surround with tortilla crisps.