Gregory’s Favorite: Pico de gallo (aka fresh salsa)

Prep Time 20 mins Total Time 20 mins
Servings: 4
Best Season: Suitable throughout the year



    1. Cut the tomatoes in half. Scoop out and discard the pulp and seeds. Chop the tomatoes into 1/4" pieces.
    2. Cut the chiles in half and use the knife to cut out the seeds and veins. Finely chop the chiles. Be careful about touching the seeds; they're spicy. Whatever
      you do, don't touch your eyes before you've washed your hands!
    3. Remove the cilantro leaves from the stems. Discard the stems and finely chop the leaves.
    4. Finely chop the onion.
    5. Mix the ingredients in the bowl. Add the salt. Squeeze the juice from the lime onto the ingredients. Gently mix again.
    6. Serve at room temperature or slightly chilled but not cold.
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