Recipe by Chef Heidi Fink
Pico de Gallo (fresh red salsa)
- Prep time 20 mins
- Ready in 20 mins
- Yield 2 cups
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A delicious taste of summer!
Ingredients
Directions
- Dice the onion very small. Add to a medium bowl.
- Mince the jalapeno, removing the seeds and membranes first, if desired, to make it less spicy. Add to the bowl with the onion.
- For the garlic, you want it as fine as possible, so either crush it with a garlic press, or grate it on a microplane grater, or mince very finely by hand. Add to the bowl.
- Dice the ripe tomatoes small, making sure to keep all the juice. Add the tomatoes and their juice to the bowl.
- Add the minced cilantro, the freshly squeezed lime juice, and the salt. Mix well.
- Taste to adjust for seasonings. You may want to add more salt or lime juice or sugar.
- This is a must have for Burritos, Heuvos Rancheros, or Tacos.
