' I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.'
This is Dave DeWitt's favorite summer salad. Most of it comes from his garden, with the exception of the avocados, which of course are tropical trees that cannot survive freezes. The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves. Serve this with your favorite dressing; he still prefers variations on Italian, but bleu cheese dressings also work well. From the article Avocado Madness.
This universal salsa, also known as salsa fria, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante, is served all over the Southwest and often shows up with non-traditional ingredients such as canned tomatoes, bell peppers, or spices like oregano. Here is the most authentic version. Remember that everything in it should be as fresh as possible, and the vegetables must be hand-chopped. Never, never use a blender or food processor. Pico de Gallo (“rooster's beak” for it's “sharpness”) is best when the tomatoes come from the garden, not from the supermarket. It can be used as a dip for chips, or for spicing up fajitas and other Southwestern specialties. Note: It requires advance preparation and will keep for only a day or two in the refrigerator.
Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.