Pico de Gallo: Fresh Tomato Salsa

Ingredients

• 0.3 cup cilantro leaves chopped
• 1 tablespoon juice of lime freshly squeezed to taste
• 0.5 teaspoon kosher salt fine
• 1 small serrano chiles fresh finely chopped to taste
• 1.5 cups tomatoes diced seeded finely ( 2 medium)
• 0.3 cup onion white finely chopped

Equipment

• bowl

Directions

1. Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.
2. This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.
3. Reprinted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) 2011 John Wiley & Sons, Inc.