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 all the juicy, seedy pulp from the tomatoes before you dice them. This will help keep your Pico de Gallo from getting too watery 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!