PATI'S MEXICAN TABLE

April 11, 2011 10:30 AM
Pico de Gallo Salsa


There are countless versions of Pico de Gallo salsas.  Their trademark is having ingredients that are fresh rather than cooked, and diced and chopped rather than pureed.  This is the most common and well-known version.

It is also incredibly colorful!
 
Pico de Gallo 2.JPG

PICO DE GALLO SALSA
Makes about 4 cups

INGREDIENTS
1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped
1/2 cup white onion, finely chopped
1 jalapeƱo 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 tbsp fresh lime juice, more or less to taste
2 tbsps olive oil, optional
1 tsp kosher or sea salt, or more to taste

TO PREPARE
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!