Pico de Gallo Salsa

Also called salsa mexicana and salsa cruda, this spicy tomato sauce is ubiquitous in Mexican restaurants. Serve it with tortilla chips, quesadillas, omelettes, or anything else that needs a bit of zing.

Yield 2 cups
Time 5 minutes
  • Bowl
  • Wooden spoon
  • Covered container
  • 2 large, very ripe tomatoes, diced
  • 2 cloves garlic, minced
  • 2-5 T seeded and finely diced hot peppers (chiles, jalapeño, etc.)
  • 1 small white onion, diced
  • 2-4 T fresh cilantro, chopped
  • 1 T lime juice and/or apple cider vinegar
  • ½ – 1 t salt
Directions Mix everything in the bowl, taste, and add more hot peppers, cilantro, and/or salt, as needed.

Store in a lightly covered container in the refrigerator.

Notes The amounts for some of the ingredients are vague because everyone has a different tolerance for heat and cilantro. Personally, I prefer very mild salsa with little or no cilantro. Experiment to see how you like your salsa.
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