Pico de Gallo
Cuisine: Mexican
Author: Epicurus.com Kitchens
Prep time: 15 mins
Total time: 15 mins
Serve this delightful salsa with fried tortilla chips (corn or flour). Good with everything.
  • 1 pound ripe Roma or plum tomatoes, diced and seeded
  • 1/2 Cup white onion, chopped
  • 2 cloves garlic, peeled and minced
  • 1 Cup fresh cilantro leaves
  • 4 large serrano or jalapeƱo chiles, seeded, membranes removed, finely chopped
  • salt, to taste
  • 1/4 Cup (or more, to taste) lime juice (about 4 limes)
  1. Mix all vegetables and herbs, add salt and lime juice to taste. Don't stir too much!
  2. Chill, in the refrigerator. Will stay 1 or 2 days.
  3. This salsa is almost a relish and should be kept crisp, never mushy.
When preparing the chiles, make sure that none of the seeds are included in your salsa.

If you prefer this to be really hot and spicy, add a few dashes of Tabasco or other spicy sauce before mixing.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/pico-de-gallo/49452/