Hello and welcome back to The Stone Soup Cook–so glad you’re here!
Today, I am giving a final salute to salsas. My entires for the last few weeks on salsas have, unfortunately, been sporadic due to my health issues, but I’m hoping those are mostly behind me now so I can once again focus on cooking, writing and continuing to fully explore California Cuisine.
For the last few months, I have been exploring the “foundational sauces” of California Cuisine. French Cuisine has seven “mother sauces” that anchor it, but California Cuisine has none, and I think it should. My choices for California Cuisine’s “mother sauces,” are: mayonnaise, vinaigrette, pesto, salsa, soy sauce, Hollandaise and tomato sauce. In previous posts, I have shared recipes that include mayonnaise, vinaigrette and pesto. The last couple of weeks, I have been covering salsa, and today, I’m sharing this great little recipe for pico de gallo:
Folks–this pico de gallo is super easy to make and very, very satisfying as a dip for corn chips, or as a sauce for tacos, burritos, enchiladas or any other Mexican food dish.
Here, I have topped bean and pork belly tacos with pico de gallo for a super-fresh counterpoint to the rich, rich flavors of the beans and the pork belly. It’s also delicious with shrimp tacos.
Tune in later in the week when I’ll start sharing the next of my California Cuisine foundational sauces: tomato sauce.
Until then,
Peace, love and good food,
Keri
