05/10/2026
🎬 Salsa behind the scenes:
This week I made the pico de gallo and went an extra step in the process. To make the pico de gallo I run the tomatoes and onion through the robot coupe setting for dicing. One downside to this is that the tomatoes lose a lot of the juice and the liquid ends up in the finished product.
This time around I decided to strain and separate the tomato juice after the tomatoes went through the processor. Right away I could see a difference, literally. The color of the tomatoes had a brighter tone, giving a nice red pop to the appearance.
After adding all the ingredients together in the pot (including the fresh squeezed lime juice), I could see how much better all the beautiful colors of the ingredients looked. The fantastic hues of the serrano, cilantro, onion and tomato were no longer muddled by the haziness of the tomato juice.
In the end, I feel much better about the overall quality of the pico de gallo. To me, the extra labor is absolutely worth it.
Although I stand behind all of my salsas, I am always focused on how I can keep improving my techniques to provide quality salsas. This is why I love to do this!
