Fresh Pico helps spice up any dish, from fajitas, nachos, tacos, pastas, eggs, and more. Chips and Salsa is one of my husband’s favorite snacks, so this gets made often in my house. Try it out, and remember to make this to your taste. Want some more heat? Use Serrano, or even Habanero peppers instead of Jalapenos. Check out how to make the best fresh tortilla chips for your salsa too! (pictured bellow)
Fresh Pico De Gallo
5 diced Roma tomatoes
1 diced large red, white, or yellow onion (I use sweet yellow onions)
1 lime, fresh squeezed
2-4 sprigs of fresh cilantro, or about 1-2 Tbs (pluck off the leaves and either chop or tear with fingers)
1 clove fresh garlic (minced)
2 jalapenos (seeded and finely chopped)(I use one Serrano pepper for some heat)
salt to taste (1Tbs+)
1. Combine tomato, onion, garlic in large bowl.
2. Add lime juice, cilantro, jalapenos, and salt -all to taste.
Makes: 4 cups
Time: 30 minutes
I find the more salt the better it tastes. Lime juice also ties all the flavors together, but you should add lime to your taste. Go easy on the salt and lime at first if you have time to let the salsa sit for a few hours, the flavors will grow more intense with time. Make sure you seed the jalapenos thoroughly for a mild salsa, or if you want the heat leave the seeds in. I like the heat, so I usually use 3 jalapenos for an added kick, again add as much as you like. For best results, let stand in the refrigerator over night, or at least a few hours before serving to fuse all the flavors together.