Pico de Gallo
Translated, this means “rooster’s beak” and is also known as salsa fresca, “fresh sauce”.
Ingredients
- 2 cups diced ripe tomatoes - Roma tomatoes make a good choice they are not too juicy
- 1 cup finely diced white onion
- 1/2 cup chopped fresh cilantro
- 2 cloves garlic peeled and minced
- 1 jalapeño pepper diced finely
- Zest of one lime
- 1/4 cup fresh lime juice
Instructions
- Mix onion, jalapeño, garlic, lime zest, and lime juice together and let it sit while you dice the tomatoes and chop the cilantro.
- Dice tomatoes in a medium-to-fine dice. Do not peel or seed. The skin contains nutrients and anti-oxidants and the seeds and soft tomato surrounding them add flavor.
- Chop the cilantro.
- Mix tomatoes and cilantro together in a medium-sized bowl. Add onion, jalapeño, garlic, lime zest, lime juice mixture and mix all ingredients well.
- Rest the Pico de Gallo for 15 minutes to allow the flavors to increase.
- Serve as a condiment for Mexican food or any food that needs a little crunch and spice.
