Don’t worry, you don’t need rhythm to do this salsa… Although serving it while wearing some sexy, strappy heels with some Latin music groovin’ in the background, nice! This recipe could also be classified under the SOP category as it is a crucial recipe to have in any Mexican repertoire. Pico de gallo is something so simple and so tasty, everyone should be making it and noshing on it at least once a week during the summer! I’ve been known to make some, let it marinade in the fridge for a measly 30 minutes before I could take it no longer, and end up eating the whole batch in one sitting. Although not recommended as a regular behavior, you won’t be shunned from the community if you indulge.
1.5 lb Roma tomatoes, diced (about 6-10 med tomatoes)
1 medium Yellow onion, diced
1 bunch Fresh cilantro, finely chopped
1 jalapeño (or other hot pepper of choice), minced (seeds removed for less heat if desired)
fresh lime juice from 1 lime
1/2 tsp salt (to taste)
1. Add all ingredients to large bowl, stir to blend. Taste test, add salt to desired saltiness.