Pico de Gallo (aka Salsa Fresca). Made from freshly chopped tomatoes, onions, cilantro and jalapenos, seasoned with a little garlic, salt and lime juice. It’s a simple recipe that tastes amazing with just about anything; salad, chips, chicken, beef, fish, eggs.
Last night I made Slow Cooker Carnitas for dinner, took some lovely pictures of them and then wrote my post. This morning I realized that I didn’t do a post on my oh, so yummy Pico de Gallo. Anyone who is a Mexican food connoisseur knows that no Mexican dish is complete without some good tasting Pico de Gallo.
4 Roma tomatoes
1 medium onion
1 small jalapeno
- 4 Roma tomatoes, diced
- 1 medium white onion, diced
- 1 small jalapeno, diced
- 1 garlic clove, minced
- ¼ cup cilantro, chopped
- splash of lime juice
- salt to taste
- In a medium glass bowl, mix together, diced tomatoes, onion, cilantro and jalapeno. Season with garlic, salt and lime juice.
- Refrigerate 1-2 hours before serving.
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