How to Make Pico de Gallo

This "beak of the rooster" salsa is great because you can make it as hot or as mild as you like. Serves a small get-together.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/2 medium onions - peeled
• 1 tsp. salt
• 1 tbsp. lime juice (about 1-2 limes) or apple cider vinegar
• 12 sprigs cilantro
• 6 lg. very ripe plum tomatoes
• freshly cracked black pepper (optional)
• 3 serrano chiles (more or less depending on preference)
• Freshly Cracked Black Pepper (optional)
• 1/2 medium onions - peeled
• 1 tsp. salt
• 12 sprigs cilantro
• 1 tbsp. lime juice (about 1-2 limes) or apple cider vinegar
• 3 serrano chiles (more or less depending on preference)
• 6 lg. very ripe plum tomatoes

1. Dice the onion and rinse in a strainer under warm water.

2. Cut the tomatoes in half crosswise and squeeze out the seeds. Dice the tomatoes and place in a large bowl with the salt.

3. Cut the stems off the serrano chiles, then slice into very thin rings. Add to the tomatoes.

4. Add the onion to the bowl of tomatoes and chiles. Roughly chop the cilantro sprigs and add to the bowl.

5. Add the lime juice or vinegar and optional pepper and stir well. Let sit for at least 30 minutes to let the flavors mingle.

6. Taste for seasoning and add more salt or lime juice if you like.

Tips & Warnings

• Using the freshest ingredients possible is the key to great pico de gallo.

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on 8/8/2006 This recipe calls for lime juice, but you should use fresh limes. Not too much, though.

on 11/22/2005 Minced garlic and red onion (for color). Be careful on the lemon/lime juice; it can get bitter-tasting using too much.