Recipe: Pico de Gallo Salsa (4) and Fajita Info

Ever since the fast food restaurant business jumped on fajitas, people think it's a recipe when in fact, fajita is a cut of beef. It's the belt steak that's a skinny strip of beef with a lot of ridges in it and a fair amount of fat. I would think that being in California, you might be able to find it, but , but if you can't you can substitute flank or a tender sirloin steak. You need to be sure to slice a flank steak on the diagional. Normally Fajitas are marinated in lime juice, garlic a little oil and salt and pepper then grilled and served sliced. The fajita cut cooks very quickly and is tender and thin. If you use flank steak, it will take a little longer to cook to medium rare (about 5 minutes per side, possibly 7 depending on the thickness), then you cut it at a 45-degree angle. If you cut it straight up and down, it will be tough as a boot.

Pico de Gallo is simply fresh tomatoes seeded, juiced and diced, with fresh mild onions, a little serano chile and chopped cilantro. Seasoned with a little lime or lemon juice and S&P. It's really done to taste, but here's a few recipes that should help you out with the proportions, then add or subtract to your own preference. Zarella uses juicy tomatoes, I don't like those and use Romas so I get little juice, it's up to you. Also, be sure to chop and add the cilantro as close to serving time as possible, as it doesn't hold it's flavor and is a very delicate herb.

Uncooked Tomato Salsa - Pico de Gallo Norteno
Recipe By : Zarella Martinez F&W '96 "Food From My Heart" cookbook

4 large ripe, juicy red tomatoes (about 2-1/2 lbs. -- peeled and chopped
(coarsely)
6 to 8 scallions, with part of the green tops -- finely chopped
1/4 cup fresh cilantro leaves, loosely packed -- finely chopped
1 clove garlic -- minced
2 to 4 fresh chiles, jalapeno or serano -- minced
(with seeds)
1 teaspoon dried Mexican oregano -- crumbled
juice of 1 large lime
To Taste Kosher salt

In a large bowl, combine the tomatoes, scallions, cilantro and garlic. (If the tomatoes are very dry, gradually add up to 1/2 cup cold water to achieve a light salsa consistency.) Add the chiles a little at a time, tasting, until the salsa is as hot as you like it. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once.
Fresh Salsa does not keep. What ever you don't use, saute to use in other recipes.

PICO DE GALLO SALSA

2 cups Cups
6 Serrano or Jalapeno chiles -- stems and seeds remo
Finely chopped
1 lg Onion -- finely chopped
2 md Tomatoes -- finely chopped
3 Cloves garlic -- finely
-chopped
1/4 cup Finely chopped cilantro
1/4 cup Oil
3 tablespoons Red wine vinegar

Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving.
The Whole Chili Pepper From the collection of Jim Vorheis

PICO DE GALLO

3/4 cup Diced tomatoes -- (peeled, seeded)
2 tablespoons Olive oil
2 Garlic cloves -- finely minced
2 Serrano chiles -- finely chopped
6 tablespoons Finely minced red onion
2 tablespoons Lime juice
PLACE CHOPPED tomatoes in a bowl. Combine olive oil, garlic and chiles in a small pot over medium heat and cook, stirring, 3 minutes. Add to tomatoes, and add the onion and lime juice. Chill before serving.
Makes 1 Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Judi, doesn't like Pico without cilantro, so I'd not use this one, but the proportions are good.

PICO DE GALLO - ROOSTER'S BEAK SALSA

1 pound Diced Ripe Tomatoes
1/2 cup Chopped White Onion
1 cup Fresh Cilantro Leaves
4 lg Fresh Serranos Or Jalapenos
Chopped Fine -- Seeds And All
1/2 cup Ice Water
Salt To Taste
Fresh Lime Juice To Taste

Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything.