Skip the Commercial Salsas and Make This Fresh Pico de Gallo

Name: Skip the Commercial Salsas and Make This Fresh Pico de Gallo
Ingredients: 3 tablespoons onion (finely chopped); 2 small cloves garlic (minced); 2 cups boiling water; 3 large tomatoes (ripe; peeled, seeds removed, and chopped); 2 chile peppers (jalapeño or serrano, chopped); 2 to 3 tablespoons fresh cilantro (chopped); 1 1/2 tablespoons lime juice (plus more to taste); Salt (to taste); Freshly ground black pepper (to taste)

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Skip the Commercial Salsas and Make This Fresh Pico de Gallo

Ingredients

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3 tablespoons onion (finely chopped)2 small cloves garlic (minced)2 cups boiling water3 large tomatoes (ripe; peeled, seeds removed, and chopped)2 chile peppers (jalapeño or serrano, chopped)2 to 3 tablespoons fresh cilantro (chopped)1 1/2 tablespoons lime juice (plus more to taste)Salt (to taste)Freshly ground black pepper (to taste)

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Instructions

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Gather the ingredients. The Spruce Put the chopped onion and garlic in a strainer. Pour boiling water over them, discarding the water. Allow the chopped onion and garlic to fully cool and drain. The Spruce Combine drained onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and black pepper. The Spruce Refrigerate for at least 2 hours to blend the flavors. The Spruce The pico de gallo will keep for up to three days in the fridge. Serve as a dip or a condiment with Mexican-style dishes and enjoy. The Spruce

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