Recipe(tried): Pico de Gallo and other Salsa Recipes! Salsa Criolla Cruda, Salsita de Carlitos, Papaya-Mustard Salsa, Pico De Gallo Salsa, Pico de Gallo a la Gladys

You are too kind dear Terrie. The chorizos here are exceptional, directly brought from Spain, well cured without visible grease and full of Paprika and other excellent spices. We also prepare Longaniza, a sausage cured in our remote country houses to use the pork meat without the risk of decomposition. They are very good too. There is a place in Orocovis (a small country restaurant) high in the mountains where they prepare Longanizas of chicken, fish and pork.

When we think of Pico de Gallo, we inmediately think about the Salsa Cruda that Mexicans excel in. Regardless of that obvious fact there was Salsa around meny years before the new healthy cooking revelation. For example, Elizabeth Lambert Ortiz in her Complete Book of Caribbean Cooking (1973)presented a Recipe that she named Salsa Criolla Cruda (uncooked Tomato Sauce, creole style) and she mentioned as the origin of the delicious salsa the Dominican Republic. Here is the recipe and I guess you must agree that it is similar to the Mexican Salsa:

SALSA CRIOLLA CRUDA:
about 2 cups

1 onion finely chopped
1 large tomato, peeled and chopped
1 hot green pepper, seeded and finely chopped
2 garlic cloves, minced
1 tb chopped parsley or fresh green coriander
salt and pepper to taste
3/4 cup olive oil
1/4 cup vinegar

Combine all the ingredients in a bowl and allow to stand for about 15 minutes before using for the flavor to develop. Serve with any meat or fish, or with eggs. It is especially good with grilled or boiled lobsters or spiny lobsters.

Douglas Rodr guez in his book Nuevo Latino of 1995 introduces a whole chapter of delicious Salsa recipes, from the simple Salsita de Carlitos (page 40) to the delicate and Spicy Papaya-Mustard Salsa. (page 42)

Salsita de Carlitos:
(according to the author he learned to prepare this salsa from his friend Carlos Sorida, from Guadalajara, Mexico. Douglas said that he uses this Salsa as the original base for many of his other salsas)
(4 cups)

2 cucumbers washed
3 tomatoes seeded and diced
3 jalape os, seeded and minced
1/4 cup minced fresh cilantro
1 large red onion diced
juice of 2 lemons
1/4 cup red wine vinegar
2/3 cup olive oil
salt and pepper to taste

Peel the cucumbers leaving a small amount of the flesh attached to the peel. Finely dice the peel and transfer to a mixing bowl, reserving the rest of the cucumber for another use. Add the remaining ingredients to the bowl and mix well. He serves the salsa in a glass wine or champagne cup, well chilled.

PAPAYA-MUSTARD SALSA
(for this recipe he uses underripe (green) papaya. The flavor of this Salsa is best brought out when paired with grouper or mahi-maqhi. It also goes well with meat.).

2 tsp mustard seeds
1 tsp Dijon mustard
juice of 4 limes
juice of 1 orange
2 tb olive oil
1 firm papaya, peeled, seeded and diced
1/2 red onion, diced
1/2 red bell pepper, seeded and diced
3 jalape os roasted, seeded and minced
2 scallions, minced
1 tsp fresh cilantro leaves
salt and pepper to taste

In a mixing bowl, combine the mustard seeds, mustard and citrus juices. Whisk in the olive oil in a slow steady stream. Combine the remaining ingredients in a separate bowl, and fold in the mustard mixture. Refrigerate for 2 to 3 hours before serving so that the flavors can mix. Use the same day.

And from the Recipe Link, December 21, 1997, copied from The Whole Chili Pepper from the collection by Jim Vorheis,

PICO DE GALLO SALSA

6 jalape os, stems and seeds removed and finely chopped
1 large onion, finely chopped
2 medium tomatoes, finely chopped
3 garlic cloves finely chopped
1/4 cup finely chopped cilantro
1/4 cup olive oil
3 tb red wine vinegar

Combine ingredients mixing well. Refrigerate and allow to come to room temperature before serving.

How do I do this salsa that I love so much? With due respect from the experts, here is my recipe!

Pico de Gallo a la Gladys:

1 onion, chopped
2 tomatoes, chopped
1 pimento (roasted) peeled and chopped
2 garlic cloves crushed with the mortar
1/2 cup of fresh cilantro chopped
4 ounces of white Indulac cheese crumbled
1 avocado, peeled, chopped in small cubes and with lemon juice, to preserve the color
a dressing made up of 2/3 cup olive oil, 1/2 cup cider vinegar or lemon and cider vinegar, salt to taste, pepper to taste, a jalape o, seeded and chopped, a pinch of brown sugar, 1 tsp oregano, dried, crushed with your hands and a pinch of ground cumin.

Mix the solids in a bow, add the dressing and refrigerate, Serve with doritos, yuca chips or sliced plaintains. Also as accompaniment to grilled chicken or fish or pork. It is delicious and everybody always ask for my recipe.

Thanks for asking dear Terrie!

Gladys/PR