Pico de Gallo

4 Roma tomatoes, diced

½ small yellow onion, diced

2 jalapenos, seeded and minced

¼ cup minced cilantro

2 tablespoons freshly squeezed lime juice

Kosher salt

 

Toss together the tomatoes, onion, jalapenos, cilantro, and lime juice in a medium bowl and season to taste with salt.

 

Makes a generous 2 cups. A fresh, uncooked salsa also known as salsa fresca. Heat level: mild, depending on the jalapenos. If you like it hotter, use more jalapenos or substitute Serranos. The riper the tomatoes, the better. This ubiquitous salsa is good with everything from tortilla chips to tacos, fajitas, and quesadillas to grilled meat and seafood, and it adds zest to black beans, Mexican Rice, egg dishes, and more. Pico de Gallo is best a couple of hours after it’s made, once the flavors have had time to mingle. Keeps for a day or two tightly sealed in the refrigerator. Serve at room temperature.

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