Jul 11, 2011

Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)

This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

Credit: Todd Coleman

MAKES ABOUT 2 CUPS

INGREDIENTS

1 lb. ripe tomatoes, cored, seeded, and finely chopped
1/4 cup finely chopped cilantro
2 tbsp. finely chopped pitted green olives
1 tbsp. finely chopped pickled jalapeños, plus 1 1/2 tsp. liquid from jar
1 tbsp. capers, rinsed
1 1/2 tsp. ketchup
1 1/2 tsp. olive oil
1 1/2 tsp. kosher salt
1/2 small white onion, minced