A Pati Jinich Recipe
Pico de Gallo Salsa
4 cups
Ingredients
- 1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped
- 1/2 cup white onion, finely chopped
- 1 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional)
- 1/2 cup cilantro, rinsed, drained, lower part of the stems removed, roughly chopped
- 2 to 3 tablespoons fresh lime juice, more or less to taste
- 2 tablespoons olive oil, optional
- 1 teaspoon kosher or sea salt, or more to taste
To Prepare
- Place all of the ingredients in a bowl, toss well and serve.
- The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!
