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Pico de Gallo Fresh Tomato Salsa
Reprinted with permission from Truly Mexican by Roberto Santibanez with JJ Goode, copyright (C) 2011. Published by Wiley.
- Total Time:
- 15 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- None
- Yield:
- 2 cups
Ingredients
- 3/4 pound tomatoes (about 2 medium), seeded and finely diced (11/2 cups)
- 1/3 cup chopped cilantro
- 1/4 cup finely chopped white onion
- 1 small fresh jalapeno or serrano chile, finely chopped, including seeds, or more to taste
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
Directions
Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.
NotesThis salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.
Recipe courtesy of Truly Mexican by Roberto Santibanez