New York Times

Rau Ram Pico De Gallo

Pico de gallo is a fresh salsa deployed all over Mexico: raw onion and tomato with cilantro, serrano peppers, lime juice and salt. The San Antonio chef Quealy Watson uses the Vietnamese cilantro known as rau ram as an additional ingredient, along with fish sauce, which gives the salsa an earthy, flavorful bounce. ‘‘No Mexican grandmother I’ve ever cooked with has ever had a recipe for pico de gallo,’’ Watson told The Times in 2015. ‘‘They just taste as they go.’’ It’s the same principle here, which yields an excellent salsa to serve with fish tacos or barbecued meats.