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Pico de Gallo

Translated, this means “rooster’s beak” and is also known as salsa fresca, “fresh sauce”.
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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.