Pico de Gallo

by Cate on April 17, 2004

Recipe courtesy of Latina magazine

1 lb ripe tomatoes, finely diced (with juice)
1/2 cup finely diced white onion
1/2 cup seeded, finely diced cucumber
3 tablespoons chopped fresh cilantro
4 serrano chiles, seeded and very finely diced (I skipped)
1-1/2 tablespoons freshly squeezed lime juice
2 cloves garlic, minced
1/2 teaspoon salt, plus more to taste

In medium, nonreactive bowl, stir together all ingredients to combine. Adjust seasonings to taste. Let stand about 30 minutes before serving. Serve with tortilla chips or use in any recipe that calls for fresh salsa. Makes about 2-1/2 cups.

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