How to Make Pico De Gallo

Tomatoes are the prominent element of Pico de Gallo.

Pico de gallo is a salad-like salsa that does not require any cooking. It can be hot if you pile on the jalapeno peppers, or mild without them. Pico de gallo is often used as an appetizer or a side dish.

Things You'll Need

• 2 large beefsteak tomatoes
• 1 lemon
• 1 large onion
• 1 bunch cilantro
• 1 to 2 large fresh jalapenos
• 4 to 5 serano peppers
• Salt
• Red pepper
• Bowl

Instructions

1. Clean and dice the tomatoes and onion into small pieces and place them in a large bowl.

2. Clean and dice your choice of peppers and place them in the bowl. Use more of the jalapenos for a very hot dish.

3. Pull the cilantro so its leaves are bunched together. Chop the leaves from the stems. Finely chop the cilantro and place the pieces in the bowl.

4. Cut the lemon in half. Squeeze both halves into bowl but do not squeeze in any seeds.

5. Sprinkle red pepper over the pica de gallo if you think it needs more heat.

6. Mix everything together. Serve it immediately, or chill it. Pica De Gallo will keep for 2 to 3 days in the refrigerator.

References

• Simply Recipes: Fresh Tomato Salsa