Pico de Gallo Fresh Tomato Salsa

  • Reprinted with permission from Truly Mexican by Roberto Santibanez with JJ Goode, copyright (C) 2011. Published by Wiley.
Total Time:
15 min
Prep:
15 min
Inactive Prep:
--
Cook:
--
Yield:
2 cups
Level:
--

Ingredients

  • 3/4 pound tomatoes (about 2 medium), seeded and finely diced (11/2 cups)
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped white onion
  • 1 small fresh jalapeno or serrano chile, finely chopped, including seeds, or more to taste
  • 1 tablespoon freshly squeezed lime juice, or more to taste
  • 1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Directions

Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.

Notes

This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.

Recipe courtesy of Truly Mexican by Roberto Santibanez


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