Pico de Gallo
The name of this chunky fresh salsa translates to "Rooster Beak" - probably because of it's sharp flavors of lime and chile. It is used to add a bright splash of color and flavor to many dishes. It is best when freshly made. Buen Provecho! -Chef Richard Sandoval
PICO DE GALLO
Makes about 2 cups
- 12 oz large tomatoes (seeded and cut into 1/2 inch dice)
- 2 tablespoons finely chopped red onion
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 serrano chile, seeded and finely chopped
- 1 teaspoon Maggi seasoning or soy sauce
- Kosher Salt
Combine all of the ingredients in a medium bowl. Cover them with plastic wrap and refrigerate to chill and blende the flavors, at least 1 hour and up to 8 hours.
VARIATION: Corn Pico De Gallo - Stir in 1 cup of cooked corn kernels, preferably roasted, into the salsa.