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pico de gallo: fresh tomato salsa recipe | epicurious.com

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Prep Time: 15

Cook Time: 15

Total: 30

Servings: 2

Cost: $3.64 /serving

Author : Roberto SantibañezJJ Goode

Ingredients

Remove All · Remove Spices · Remove Staples

3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)1/3 cup chopped cilantro1/4 cup finely chopped white onion1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste1 tablespoon freshly squeezed lime juice, or more to taste1/2 teaspoon fine salt, or 1 teaspoon kosher salt

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Instructions

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Preparation Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt. 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. Adapted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) 2011 John Wiley & Sons, Inc.