Tomato season is finally here which means plenty of fixin's for the beak of the rooster! Huh? What? Pico de gallo, of course! Fresh, hand-cut salsa — the perfect treat, with some nice fresh tortilla chips, at the end of a long, steamy day. Pico de Gallo
Makes about 2 1/2 cups.
1/2 medium white onion, finely chopped
4-6 ripe tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, finely chopped
½ cup fresh cilantro, chopped
1-2 tablespoon lime juice
Salt to taste
Combine all the ingredients in a nonreactive bowl and chill for about an hour or so.
For milder heat, remove the jalapeno seeds before adding. I like to rub a little bit of oil on my hands before chopping the peppers. This keeps the oils of the pepper from penetrating your skin very much. Some people choose to seed the tomatoes, too, but I don't mind this salsa being a little looser and juicier. Others like to add a bit of garlic. You could also add some cucumber, radish or mango. Serve with chips, fajitas, tacos … you name it! Summer's finest.
i could eat bowls of that stuff!
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