PICO DE GALLO
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¼ cup coarsely chopped white onion
¼ cup coarsely chopped fresh cilantro
3 fresh serrano or jalapeño chiles, seeded and coarsely chopped
1½ medium ripe tomatoes, finely chopped
kosher salt and freshly ground black pepper
Put onion, cilantro and chilies in a food processor and pulse until very finely chopped. Transfer to a bowl and stir in tomatoes. Season with about ½ teaspoon kosher salt and ¼ teaspoon pepper.
Yield: About 1 1/2 cups
Recipe Source: Fine Cooking
Cooking Tips
*This salsa is best when served within an hour.
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“This was so easy. It reminded me of the salsa that is served at our favorite Mexican restaurant.”
-Cardiff, CA
One Comment
This is a great recipe, but a secret key ingredient: a little bit of lime juice. Really, really adds something.
) For some reason, this also helps it last longer and it’s actually best if let sit for a few hours before serving (up to a day).
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