Pico de Gallo (Fresh Salsa)
Recipe type: Salsa
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 2-4
Fresh light and delicious, pico de gallo goes with nearly any Mexican dish, can be eaten as a salsa, or can even be used to top bruschetta.
  • 4 medium tomatoes - peeled, seeded and chopped
  • ½ red onion (chopped)
  • 2-3 jalepeno's (chopped - remove seeds if you don't want the heat)
  • ¼ cup chopped cilantro
  • 1-2 TBSP fresh lime juice (to taste)
  • 1 TBSP olive oil
  • 1tsp salt (or to taste)
  • ½ tsp ground black pepper
  1. Peel seed and chop tomato's. For easier peeling drop tomato's in boiling water for 10 seconds. Place in bowl
  2. Peel and chop red onion. Place in bowl.
  3. Chop jalepeno's (remove seeds first if you don't like a lot of heat) and place in bowl.
  4. Chop cilantro and add to bowl.
  5. Mix to combine.
  6. Add lime juice, olive oil, salt and pepper.
  7. Mix again to combine well.
  8. Pico de gallo can be eaten immediately or place in refrigerator. Flavors will develop for up to 8 hours, but the salsa begins to break down after this.
Recipe by Cool Cat Hot Food at http://coolcathotfood.com/pico-de-gallo-fresh-salsa/