Pico de Gallo Recipe

By Aida Mollenkamp

Difficulty: Easy | Total Time: Under 5 mins | Active Time: Under 5 mins | Makes: 3 cups

This fresh salsa is essential for dipping chips in. The lively combination of tomatoes, onion, and cilantro also enhances everything from grilled chicken to quesadillas.

Game plan: The salsa will last up to 5 days refrigerated in a covered container.

This recipe was featured as part of both our Tomatoes! photo gallery and our Chile Pepper Recipes photo gallery.

INGREDIENTS

3/4 cup white onion, minced (about 1/2 medium onion)
1 1/2 cups plum tomatoes, seeded and finely chopped (about 4 large tomatoes)
1 tablespoon serrano chiles, stemmed, seeded, and minced (about 2 medium chiles)
1/4 cup minced fresh cilantro
2 tablespoons freshly squeezed lime juice (from 1 small lime)

INSTRUCTIONS

Combine ingredients in a medium nonreactive bowl and season well with salt. Add more lime juice as desired.

SOURCE: http://www.chow.com/recipes/10992-pico-de-gallo