Pico de Gallo (Fresh Tomato Salsa)
Pico de gallo is an uncooked table condiment also known as salsa cruda or plain old tomato salsa. Pico de gallo is probably Mexico’s best-known salsa. With its chunks of tomato, chiles, and onion, it’s the model for most bottled salsas — but come on, how fresh can a sauce from a bottle be?
Preparation time: 15 minutes
Yield: 2 cups
4 medium-size ripe tomatoes
1/4 red onion
2 jalapeño chiles
1 bunch cilantro, leaves only
2 tablespoons of lime
3/4 teaspoon salt
Pinch of pepper
Core, seed, and finely dice the tomatoes.
Mince the onion quarter.
Stem, seed, and mince the jalapeños.
Chop the cilantro leaves.
Squeeze the limes until you have 2 tablespoons juice.
Combine the tomatoes, onion, jalapeños, cilantro, lime juice, salt, and pepper in a mixing bowl.
Stir and toss well, and serve.