Serves     Makes About 3 Cups

Ingredients

No Mexican feast is ever complete without this salsa; you can never have too much. Use it as a condiment for meats, in tacos, as a dip for chips, you can even eat it like a salad mixed with shredded iceberg lettuce.

 

5 large plum tomatoes, diced (about 1 lb.)

1 cup finely diced onion

1 jalapeno pepper, minced (remove seeds for less heat)

½ cup chopped cilantro, leaves and tender stems

1 tsp. salt

Juice of 1 lime

Directions

Combine the tomatoes, onion, jalapeno, and cilantro. Just before serving add salt and lime juice. If you add the salt too far ahead of time the tomatoes will release a lot of juice and your Pico de Gallo will be soupy – which is not necessarily a bad thing. I could eat this stuff by the bowlful.

Country:
Mexico


Notes and Instructions

Recipe and photo credit: Linda McElroy