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Pico de Gallo

Great with tortilla chips or inside tacos...

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

Cooking Tips

*This salsa is best when served within an hour.

Recipe Source

Fine Cooking

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