Pico de Gallo (Mexican Tomato Salsa)

I make this so often I could probably do it in my sleep.  It’s fresh, can be made as lemony or hot as you want, and is light-years better than salsa from a jar. I use it as a dip, taco filling, and even as a dressing substitute in salads.

Please note that, as in all my recipes, the amounts are approximate only, so feel free to adjust according to your own taste–or the quantities you have lying around.

In a mixing bowl, combine the following:

  • 2 cups chopped tomatoes
  • 1/2 scotch bonnet pepper or jalapeño pepper (more or less to taste, deseeded if desired)
  • 1 small onion (about 1/2 cup), finely chopped
  • Cilantro or culantro, to taste (if I use cilantro, I usually put in about 3 finely-chopped tablespoons; if using culantro or shadow beni, I use about three leaves very finely minced)
  • Juice of 1-2 limes
  • Teaspoon of olive oil (optional; I usually add it in for a healthy fat, and of course it tastes great)
  • Salt and pepper to taste

Mix well and enjoy on everything for a couple of days (which is as long as it lasts in the fridge before the onion gets to vampire-repelling strength.  I know, it’s garlic that repells vampires, but trust me,  these onions would too if you ate them after four days and faced a blood-sucker–sexy or not.)


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