Pico de Gallo
Course: AppetizersCuisine: MexicanDifficulty: EasyYields
2
cupsPrep time
20
minutesBuilding a good salsa is a balancing act. You need to use your senses and preferences to find the right balance of color, sweetness, acidity, heat and saltiness. Once you understand the basics, you don’t need a recipe. So look upon this as a starting point or template and adjust as needed. Pico de Gallo is a fresh salsa and best eaten right away, but it will keep for 1-2 days in the refrigerator.
Ingredients
6 Roma tomatoes, chopped into ½-inch dice
½ cup white onion, finely diced
2 serrano peppers, finely diced, reserve seeds
2 tbsp fresh lime juice, about 1 lime
⅓ cup fresh cilantro
½ tsp Kosher salt
Directions
- Combine ingredients in a medium bowl and mix thoroughly. For more heat, add reserved chili seeds to taste. Allow salsa to rest for 15 minutes. Taste for salt and adjust as needed.