Fresh Tomato Salsa

Name: Fresh Tomato Salsa
Yield: makes 2 cups
Ingredients: 2 large tomatoes (about 1 pound), cored and chopped; 2 tablespoons finely chopped red onion; 1/4 cup lightly packed cilantro leaves, chopped, plus extra sprig for garnish; 1 jalapeño, stemmed and finely chopped; Juice of 1 lime; 1/2 teaspoon salt, or to taste

December 9, 2011

This recipe is commonly referred to as Pico de Gallo (rooster’s beak). I suppose it is because the ingredients are all chopped up as if they were broken up by a bird’s beak. It is one of my favorites since it is not only delicious but also low fuss. Don’t worry about chopping the vegetables into uniform sizes or shapes and certainly don’t feel compelled to measure any of the ingredients. This chunky sauce goes well with almost every Mexican dish and is the classic accompaniment to serve with tortilla chips.

Recipe notes

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