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Business & Tech

Recipe: Quick, Easy Burrito Mundo Salsa

The hardest part of this salsa is letting it rest a day before eating it.

Who doesn’t like salsa? It’s great with taco chips, with an omelet and even as a hamburger topping.

Truth be told, many of us are not too picky about our salsa. We can head to the grocery store and buy a jar of it that has a shelf life of six months. Or we can go fresh, like the amazing salsa they serve at in Grosse Pointe Woods. While Burrito Mundo is known for its massive and fresh burritos, it is equally famous for its salsas.

Currently, the restaurant has seven signature salsas:

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  • Roasted Tomatillo Chipolte
  • Tomato Roasted Jalapeno
  • Salsa Verde
  • Sweet and Spicy Ancho BBQ Salsa
  • Chunky Salsa Picante
  • Pico de Gallo
  • Habanero Hell Salsa, which is the newest addition and only for the truly brave. Among them is co-owner Shawn Phillips

"You have to be able to handle a lot of spice to eat that salsa," Phillips said of the habanero blend. "The Pico de Gallo is a fresh, garden style, but it involves a lot of chopping."

Customers order it often because it tastes great--and they don't have to do any of the chopping.

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“The Pico de Gallo is by far our most popular,” said Assistant Manager Kevin Rader.

For those out of the loop, the Pico de Gallo salsa resembles a salad more than a saucy salsa. Unlike most bought in the grocery store, the Pico de Gallo has finely chopped tomatoes, onions, jalapeno and poblano peppers and cilantro with a touch of lime juice, garlic, salt and pepper. It sits nicely on a chip or just on a fork.

“We make everything fresh,” Rader said. “The salsa you buy here will keep five days at the most. We don’t use any preservatives.”

With all of the vegetable gardens around town offering the freshest tomatoes–and quite possibly peppers and cilantro–it might just be time to try and make your own Pico de Gallo salsa. What’s great about making this salsa is that it’s easy. According to Rader, you simply chop up everything in the quantity you prefer, then mix it all together.

“You need to let it sit for a day in the lime juice, though,” Rader said. “Give it a day to rest so the flavors can mix.”

Honestly, that’s the toughest part of making Pico de Gallo–the wait. So go to your garden, pick some tomatoes and any of the other ingredients you are growing yourself, supplement the rest from the store and begin making your own Pico de Gallo.

That is, if you can wait a day. If not, Burrito Mundo is on Mack Avenue, about 1/3 mile north of Moross. Happy chopping!

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