For all you fans of KP's Culinary Staff and the tastey meals they whipped up every day during the summer, George, the Food Services Director, has graciously allowed us to post his secret recipe for Pico de Gallo.  A must-have for any Superbowl Party or KP Alumni gathering.  Whether you are a camper who misses Taco Day or a college-age counselor whose gourmet meal consists of a bowl of ramen noodles and a hot pocket, this recipe is sure to please...  And if find yourself getting a little nostalgic for camp while eating it, all the better!

POCO PICO

The Pico de Gallo or as I usually call it Salsa Fresca is a simple recipe.  What we are aiming at is a crisp, clean, refreshing sensation. We use only three main ingredients: tomato, red onion, cilantro and three seasoning ingredients:  jalapeno, Kosher salt and lime or lemon. We prefer not to use garlic or oil for a light and clean taste, but you can if you wish.

The proportions are a matter of preference but we can start with:

1 cup of tomato, diced

½ cup red onion, half diced

¼ cilantro chopped

a small jalapeno, minced

½ teaspoon of Kosher salt

1 tablespoon lime or lemon

POINTS TO REMEMBER: Ripe, firm tomato is key for flavor. The onion must be crisp for texture and cilantro plentiful for excitement. We salt to sharpen the flavor but stop before  the food tastes salty; taste and adjust.  We like Kosher salt in salads because it has less of a wilting effect than regular salt. Note that Kosher salt is much less dense than regular salt, one teaspoon of K salt is equivalent to half a tsp of reg. salt. The cilantro taste should be bold and forward. We prefer the jalapeno minced rather than in chunks. The acid should not be prominent, only enough to boost the tang of the tomato but not to produce a lemony taste. Mix gently, so it's not mushy; there will be plenty of delicious dipping juice no matter what.

VARIATIONS WE HAVE TRIED:

1) You may add a ripe but firm avocado. Start with dicing  the avocado and marinate  the chunks in lime juice while assembling the rest.

2) Add diced mango or ripe peach or both.   Adjust seasoning and again, mix gently.