Pico de Gallo

By txnurselaw

Recipe courtesy Marcela Valladolid, 2009

Ingredients

• 1 1/2 pounds yellow or red tomatoes, seeded and chopped
• 1 small onion, chopped
• 1/2 cup chopped fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 2 serrano chiles*, seeded and minced
• Pinch kosher salt and fresh ground black pepper

Preparation

Step 1

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.