I seriously love me some good Mexican food. Chinese takes first place in my heart since I’m half Chinese after all, but Mexican takes a close second. We eat Mexican food all the time; its a weekly staple in our house which also means that fresh salsa is also a staple. My usual go to recipes are my Aunt Jana’s Easy Tomato Salsa and my Roasted Tomato Salsa recipes but some fresh quick Pico de Gallo is a nice change of pace, especially now that I can get my hands on some nice fresh summer tomatoes.
Pico de Gallo
1 1/2 lbs tomatoes, seeded and chopped (~3 cups chopped)
1/2 c finely chopped white onion
1-2 jalapenos, (seeded for less heat, if desired), finely chopped
1/4 – 1/2 c cilantro, chopped
Juice of one lime
kosher salt & pepper, to taste
In a medium sized bowl, gently combine chopped tomatoes, onion, jalapenos, cilantro and lime juice. Season with salt & pepper to taste. Can be served immediately, but I recommend allowing salsa to rest for an hour to allow flavors to combine.