Pico de Gallo Salsa

Pico de Gallo Salsa

1 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional)

2 to 3 tablespoons fresh lime juice, more or less to taste

1 teaspoon kosher or sea salt, or more to taste

Place all of the ingredients in a bowl, toss well and serve.

The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!

http://www.patismexicantable.com/2011/04/picodegallo_salsa/

Ingredients

  • 1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped
  • 1/2 cup white onion, finely chopped
  • 1 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional)
  • 1/2 cup cilantro, rinsed, drained, lower part of the stems removed, roughly chopped
  • 2 to 3 tablespoons fresh lime juice, more or less to taste
  • 2 tablespoons olive oil, optional
  • 1 teaspoon kosher or sea salt, or more to taste
Read the whole recipe on Patti's Mexican Table