Pico de Gallo Salsa
- 1/2 tsp salt
- 1 garlic clove, minced
- 2 large, ripe tomatoes, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
- 1 small onion, finely chopped
- 2-3 tbsp. finely chopped cilantro
- 1-2 jalapeno peppers, seeded and finely chopped
- 2 tsp fresh lime juice
On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a heavy knife.
In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapenos, and lime juice. Refrigerate at least 1/2 hour before serving to allow the flavors to blend.