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.