Another Pico de Gallo Recipe
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Appetizer
- Cuisine: Mexican or Southwestern
Ingredients
Scale
- 2 large ripe tomatoes, chopped, seeds and hard bits removed and drained in a strainer for about 10 minutes if really juicy
- 1/4 large onion, finely chopped
- 2 jalapeños or 2 Serranos, seeds removed, finely minced
- 1 garlic clove, finely minced or 1/2 teaspoon garlic powder
- 1/3 cup cilantro leaves, chopped, optional
- 3 tablespoons fresh lime juice, from 1 to 2 limes
- Salt to taste
- optional flavor boosters: a pinch or two of sugar and a drizzle of red wine or apple cider vinegar.
Instructions
Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt to taste.
If the salsa is somewhat lackluster, add a pinch or two of sugar and a small drizzle of the vinegar.
Let sit at room temperature for up to an hour (or as long as you can wait) to blend the flavors, then store in the refrigerator.