This is a more delicate salsa than standard Pico de Gallo. The garlic is blanched to mellow it, and the amount of chili is pretty light. And instead of straight cilantro, cilantro oil is used. Use this as a topping for grilled or poached fish or chicken, or on slices of barely wilted summer squash.
INGREDIENTS:
2 tomatoes, different colored heirlooms are the most fun ¼ small white onion, peeled and minced 5 green onions, with and green separated, white sliced 1/8th inch thin, greens sliced diagonally as thinly as you can 1 tablespoon jalapeno chili, very finely diced 2 cloves garlic, peeled 1-2 tablespoons cilantro oil 1 tablespoon lime juice salt-just a touch -optional- 1 tablespoon each red and yellow bell pepper, finely diced
METHOD:
Seed the tomatoes by halving them at the equator and shaking out the seeds and using your pinky finger if needed. Cut the tomatoes into ¼ inch dice, and put in a non reactive bowl with the onion, the whites of the green onions, the chili and the optional bell peppers.
Place the garlic into a small pan of cold water and bring to a boil. Boil 30 seconds then drain. Do this twice more. Rinse in cold water to stop the cooking process. Mince the garlic.
Add the garlic to the bowl. Sprinkle with a little salt and drizzle with the lime juice. Taste for balance. Add a couple drops of oil for fragrance.
To use the salsa, drizzle the fish or chicken with some of the oil and then place a dollop of the salsa in the middle of the oil.
Yield: Around 1½ cups
Source: Chef Andrew E Cohen
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