Pico de Gallo (Salsa Fresco)

1 cup finely diced red onion

1 medium jalapeno, finely diced and deseeded

¼ cup lime juice plus the zest of 1 lime

2 cups red tomatoes, seeded and chopped into fine dice

Several sprigs fresh cilantro leaves

Salt and pepper to taste

Finely dice the red onion according to the video in class.

Carefully dice the jalapeno then wash hands, knife and board. DO NOT touch hands after cutting.

Squeeze the limes (it may take 2-3 to get ¼ cups) and zest one lime

Mix all the ingredients together and let them marinate while you are chopping the tomatoes.

Stir the tomatoes into the onion and lime juice mixture. Add chopped cilantro and salt and pepper to taste.

For Mango Salsa:

Follow the instructions as per above, but also add:

1 cup finely chopped mango

Several sprigs fresh mint leaves, chopped

Other variations:

• Add spicier chili (serrano, habanero, etc)

• Add bell peppers

• Instead of Mango, add pineapple, peach, or any other fruit that you like

video: https://www.youtube.com/watch?v=xgigwdwGOgw&t=4s