Pico de Gallo (Salsa Fresca)
Ingredients
- 6 large Roma tomatoes diced (3 cups)
- 1/4 cup lime juice, divided
- 1 medium white onion diced (3/4 cup)
- 1 large jalapeño or Serrano chili minced (See Note 4)
- 1/4 cup cilantro (leaves only) chopped.
- 1 tsp kosher salt
- 1/8 tsp black pepper
Instructions
- In a small bowl mix together the chopped onion and half the lime juice. Toss to coat and set aside for 15 minutes.
- Add all the other ingredients to a bowl along with the drained onion and remaining 1/8 cup lime juice. Combine, tossing to coat and season to taste. Cover and refrigerate for 30 minutes. Adjust seasoning if needed before serving.
- Serve with tortilla chips or spoon over any dish you like as a garnish.
Notes
- About 3 cups of chopped Roma tomatoes (also known as Plum Tomatoes). Feel free to use whatever tomato variety you prefer as long as they are RIPE but not over ripe or mushy!
- I use 2-3 large limes or if you can find them, the small juicy Mexican limes or Key Lime juice. You can use bottled lime juice if you cannot find fresh limes.
- You want about 3/4 cup of onions, diced small.
- Be careful cutting chiles and wash your hands after. Cut the stems off and remove and discard the seeds. Cut into long strips, stack together and cut crosswise into small dice
This is not a recipe for canning, it is for fresh consumption only.