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.

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Pickled Red Onions

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Avocado Panna Cotta