Pico De Gallo Salsa

By Caryl

Ingredients

• 5-6 Roma tomatoes, chopped
• 1 Small onion, chopped
• 1/2 Cup fresh cilantro, chopped
• 2 Serrano or Jalapeño chiles, seeded and minced
• 1 Clove garlic, minced
• 2 Tbsp. freshly squeezed lime juice
• Salt and peper to taste.

Details

Adapted from mexicofoodandmore.com

Preparation

Step 1

Simply combine all ingredients and mix well. let stand for at least 1 hour, or even overnight in the fridge. Remember, the longer the better. The flavors really get a chance to permeate throughout.

As an option, throw in some chopped avocado or jicama during preparation. And if you like it spicy like I do, use Habanero pepers (including seeds) instead of Serranos or Jalapeños!.

For sweet salsas, simply replace the tomatoes with fresh fruit. You can add a little freshly squeezed orange or pineapple juice as well. Pineapple salsa made with Habanero chili is one of my favorites.