Today’s recipe is a classic Mexican salsa called Pico de Gallo. It’s refreshing, colorful, and super simple to make. The ingredients are easy to find. I promise you can make this delicious side dish in just 10 minutes!
1cupred onionfinely chopped (about half of a large onion or 1 small one)
1medium jalapeño or serrano pepper - ribs and seeds removed, finely chopped
¾teaspoonsaltor add more to taste
6medium tomatoes ripe red - chopped
½cup fresh cilantrofinely chopped - about 1 bunch
Combine all the ingredients together. Stir well. Test the flavors and add salt if needed.
Allow the mixture to marinate in the refrigerator for at least 20 minutes or several hours for the best flavor. Pico de gallo keeps well in the refrigerator for up to four days, covered.
Choose ripe, flavorful tomatoes because you will need lots of them.
Be careful when handling fresh chilies; you can use a pair of gloves if you are sensitive.
If you can’t handle the heat of jalapenos, you can use Anaheim or poblano. While both of these peppers are not traditional, they will still work.