First Down Salsa

By Talk2usoon

Prepare and refrigerate the ingredients ahead of time, then combine them shortly before serving. The recipe is easily doubled. Out West, this type of salsa is called pico de gallo (rooster’s beak), because it purportedly was eaten with the fingers in a pecking motion.

Ingredients

• 3 ripe tomatoes, seeded and cut into 1/4 inch dice (1 1/2 cups)
• 2 scallions (including
• 3 inches of green), finely minced, or shallots
• 2 tablespoons finely chopped jalapeños,
• or to taste
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper, to taste
• Tortilla chips,
• for serving

Details

Servings 1
Adapted from parade.com

Preparation

Step 1

Toss all of the ingredients together in a bowl and let them rest up to 1 hour before serving with the tortilla chips.