Pico de Gallo Recipe

This salsa is absolutely great when you can use all fresh from the garden tomatos and peppers. I'll assume you don't grow sweet onions in your garden, but if you do, please use them. There are many people who do not like to put salsa in the refrigeratory because they feel that tomatos lose some texture and therefore flavor. I am in the middle on it. I like my salsa chilled, but then like for us to finish it in one sitting. We also like to add a little bit of light beer to this mixture but it is totally optional. If you do, I always like a really light Mexican beer. About a quarter of a cup is enough, as it adds just a little extra flavor.

Ingredients

• 2 C roma tomatos, diced
• 1 small sweet onion, chopped
• 1/4 C fresh cilantro, chopped
• 2 jalapeno peppers, seeded and diced
• 1 T fresh lime juice
• 1 clove minced garlic
• Salt to taste

Directions

1. Combine all ingredients and mix thoroughly. You can chill for a short time in the refrigerator or cover with a cloth and let sit for an hour or so.
2. Serve with chips, rice, or surprisingly even with crostini. Of course Pico de gallo is awesome with many of your Mexican recipes.

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Recipe Categories

• Meal Type: Sauce
• Ethnicity: Mexican
• Preparation Time: Over 1 hour, less than 1 day