Pico de Gallo

RECIPE

yields two cups
INGREDIENTS

• 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

DIRECTIONS

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.