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homemade pico de gallo (salsa fresca)
4.4
(5)
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Recipe Saved
Prep Time: 10 minutes
Total: 10 minutes
Servings: 2
Cost: $6.59 /serving
Author : Becky Hardin - The Cookie Rookie
Ingredients
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Instructions
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Step 1
Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-size, fine mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.
Step 2
In a medium bowl, combine the drained tomatoes, onion, chilies, cilantro and lime juice. Mix gently and season to taste with salt and lime juice.
Step 3
Pico de Gallo is best eaten within 4 hours, but will keep up to 3 days, in a sealed container, in the refrigerator.
Step 4
Enjoy!
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