PICO DE GALLO (FRESH TOMATO SALSA)

By RoketJSquerl

The simplest salsa of all — diced ripe tomato mixed
with sweet onion, cilantro, lime, a pinch of salt and
fresh hot chile. If you prefer, omit the chile; the
salsa then becomes salsa fresca. Good tomatoes
are a must for this salsa, which is a classic garnish
when tomatoes are in season.
Yield: Makes 21/2 cups (590 ml)

Ingredients

• 4 large, ripe roma tomatoes, cored, seeded
• and diced small (2 cups/450 g)
• 1/4 white onion, finely diced
• 1/2 medium serrano chile, minced, or more
• to taste
• 1/4 bunch fresh cilantro, chopped
• 1/2-3/4 teaspoon salt, or more to taste
• 1 tablespoon fresh lime juice, or more to
• taste

Preparation

Step 1

Combine all the ingredients in a bowl. Let stand for 1 hour before serving.

Variation: To make Yucatecan salsa xni-pec, prepare
the salsa using 3 tomatoes and 1/2 onion, and
substitute 1/2 minced habanero chile for the serrano.