Mexican Take-Out Pico De Gallo
- Reviews 4
Ready In: 50 mins
Yields: 2 cups
Ingredients
- 1 lb ripe tomatoes, seeded and chopped
- 1⁄2 medium red onions (1/2 cup) or 1⁄2 medium white onion, chopped (1/2 cup)
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 1 serrano chili, minced (1 tablespoon)
- salt
Directions
- Combine all the ingredients in a medium bowl and toss to blend well.
- Season with salt to taste.
- Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
- Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
- The food processor turns everything into a uniform pink mass.
- Make ahead: This salsa can be made up to 1 hour ahead.
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