Easy Pico de Gallo Salsa Recipe
The classic Tex-Mex salsa. Serve this with Spit-Roasted Beef Shoulder Clod. From Steven Raichlen's Project Fire, Episode 210: Shoulder On.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Handheld smoker
Ingredients
- 3 luscious, ripe, red tomatoes, finely chopped
- 2 jalapeno chiles, seeded and finely chopped (for a milder salsa, seed the chiles)
- ½ small white onion, finely diced
- 4 red radishes, finely diced (optional)
- 1/3 cup finely chopped fresh cilantro
- 3 to 4 tablespoons fresh lime juice, or to taste
- ½ teaspoon salt, or to taste
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