Fresh Pico de Gallo Salsa


This is best if made 1/2 hour to 1 hour in advance. That gives the lime juice and salt time to draw the juices from the tomatoes and onions and really temper the flavors.

6-8 fresh roma tomatoes
2 medium sweet or yellow onions
3 limes
1 bunch fresh cilantro
2 jalapeno peppers (optional – more if desired)
1 tablespoon coarse (sea) salt

  1. Cut tomatoes in half and scoop out (fingers or a spoon) the seed pulp (or as I call it: the nasty slimy bits)
  2. Chop tomatoes into medium chunks (approx 1/4-1/2 inch)
  3. Slice jalapenos lengthwise and carefully remove core and seeds. Rinse to remove all seeds.
  4. chop jalapenos very finely
  5. Peel onion and chop into medium chunks
  6. remove cilantro stems and chop/shred leaves (approx 1 cup)
  7. Juice the limes; you want about 3-4 tablespoons of juice

Mix all the ingredients well together.

Serve with a variety of corn chips or on tacos/nachos.

This doesn’t keep especially well, and should be served fresh. On the second day, add mashed fresh avocado for guacamole, cook it into scrambled eggs with fried corn chips and cheese for chilaquiles, or dump it over some chicken breasts and bake for an hour or so for a simple and tasty main dish for dinner.

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