Fresh Pico de Gallo
This is classic, unadulterated pico de gallo. Be sure that all vegetables are finely chopped, and use white or red onion, beause sweet, yellow onion detracts from the taste of the salsa. If you want a hotter salsa, switch to thinly sliced serranos. Store in a sealed, refrigerated container for no more than a week.
- Mix tomatoes, onion, cilantro, jalapeños and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made.
- Makes 2 to 2-1/2 cups.
Total time: 2 Hrs
Recipe editor Patricia Mitchell