pico de gallo salsa

This was the fresh tomato salsa that I served with my tamales. It was wonderful, mostly because of the quality of the tomatoes. Pico de gallo is absolutely a summer salsa, and not advisable with flavorless hot-house tomatoes in the winter. Get it while you still can!

Pico de Gallo
4 – 6 large tomatoes, diced
1/2 red onion, diced
2 cloves garlic, minced
1/2 jalepeno or serrano chili, seeds removed and diced
1/2 bunch cilantro, chopped
2 limes, juiced
salt

Dice the tomatoes and onions to about the same size pieces and put in a medium bowl. Finely chop the garlic and chili, taking care to not touch your eyes or face while handling the chili. Add to the tomato mixture. Add the cilantro and lime juice. Season with salt. You can make this salsa ahead and it will keep for several days.

Fresh and easy!

-Emily