Pico de Gallo
This delicious, fresh salsa adds a burst of flavor to almost anything, from scambled eggs to tacos.
2 cups of ripe tomatoes, seeds and juice removed, diced small (click here to learn how to do this)
1 cup of yellow onion, diced small
About 15-20 sprigs of cilantro, roughly chopped (about 1/4 cup chopped)
1 jalapeno or serrano chile, diced small (about 1 Tablespoon or less to start with, more if desired)
Juice of 1 lime (about 1 1/2 Tablespoons)
3/4 teaspoon coarse salt
Two Secrets to making Great Pico de Gallo:
1) Remove the seeds and pulp from the tomatoes before you dice them. This will help keep your Pico de Gallo from getting too liquid-y after sitting awhile.
2) Dice everything small. This allows all the flavors to blend nicely, and also makes it easier to eat.
1. Combine the tomatoes, onions and cilantro in a bowl.
2. Add diced chiles, a little at a time. We usually start with about 1 Tablespoon, but you can use more or less depending on your preference and the heat of the individual chiles you're using. If you're not sure, start with less; you can always add more later.
3. Stir in the lime juice and salt.
4. Use a tortilla chip or a bit of corn tortilla to taste it. Add a bit more diced chiles if it needs more heat.
5. Let it sit for about 10-15 minutes to allow the flavors to blend before serving.
6. Your Pico de Gallo is ready! Serve with tortilla chips, tacos, over eggs, or whatever sounds good!