Pico de Gallo
Fresh Tomato Salsa
You can make this easy, chunky salsa as spicy or mild as you like. It’s always a hit!
Use with Fresh Corn Tortilla Chips or top your favorite Mexican dish such as Nachos, Tostadas or Tacos.
What you’ll need:
6 large, very ripe tomatoes (vine-ripened, if available)
1 medium to large onion
1 large bunch fresh cilantro
3 to 6 fresh Serrano chilies
1 or 2 juicy limes
1 juicy lemon
2 to 3 Tablespoons olive oil
1 clove garlic, crushed
Salt to taste
- Wash the veggies thoroughly. The cilantro can be full of grit if not washed well.
- Chop tomatoes and onions to a medium coarse texture. (You want to have the pieces large enough to taste individually, but small enough not to overwhelm–about 1/4 inch) and place into a large non-reactive bowl.
- Add 1 clove crushed garlic and mix into tomatoes.
- Finely chop the Serrano chilies. If you have latex gloves, using them wouldn’t be a bad idea. Oils from the chili will remain on your fingers and can cause eye irritation if accidentally rubbed into the eye, even after a prolonged period. Lemon juice helps to remove the oils on fingers. Add chilies (to taste) to the tomatoes and onions.
- Chop thoroughly washed cilantro coarsely. Add to tomato mixture.
- Squeeze lemon and lime juices over chopped veggies. Mix together gently. Add olive oil and salt to taste. Adjust spiciness, salt and citrus to your liking.
- If you let salsa set at room temperature for an hour or so before serving, you will find that it tastes a little richer.