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Pico De Gallo




Source of Recipe


Marla


Recipe Introduction


Like salsa verde, pico de gallo (literally, �rooster�s beak�) is one of the condiments that is found on almost every Mexican table almost every day. It goes onto tacos, grilled foods, and enchiladas, or anything else -you�d like to serve it with.The seasonings�onion, cilantro, jalape�o, and lime�can be adjusted to suit your taste. Some Mexican cooks add a drizzle of olive oil to this salsa for richness�you can too.


List of Ingredients




Pico De Gallo


� 2 ripe medium tomatoes (about 12 ounces)
� 1⁄4 cup finely chopped white onion, or to taste
� 12 large fresh cilantro sprigs, thick stems removed, remaining stems and leaves finely chopped (about 1⁄4 cup)
� 1 medium jalape�o or 1 small serrano, finely chopped (about 11⁄2 tablespoons), or to taste
� 1 teaspoon salt, or to taste
� Juice of 1 lime, or to taste
� 1 teaspoon olive oil (optional)

Recipe




Core the tomatoes and cut them in half.

Gently squeeze out most of the seeds, and cut the tomatoes into 1/4 inch (no larger) dice.

Toss the diced tomatoes, onion, cilantro, and jalape�o together in a mixing bowl.

Add the salt and lime juice, then stir in the oil, if using.

Let sit for a few minutes.

The salsa can be made and kept at room temperature for up to 4 hours�no longer�before serving.

Stir and taste again before serving.

Makes about two cups