Chopped Tomato Salsa (AKA Pico de Gallo)

Name: Chopped Tomato Salsa (AKA Pico de Gallo)
Ingredients: 12 ounces (2 medium-large, 4 medium plum) ripe tomatoes—red-ripe through to the core is important, though they shouldn’t be so ripe that they’re completely soft; About 1/2 medium white onion; Fresh hot green chile (start with 1 serrano or a small jalapeño, though feel free to use any hot fresh chile), stemmed; Cilantro (start with 6 or 8 sprigs); Fresh lime juice (start with a couple tablespoons); Salt (for my taste it will take a scant teaspoon)

www.rickbayless.com

A flexible Rick Bayless recipe for Salsa Mexicana aka Pico De Gallo

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Fine-mesh sieve
Mixing bowl
Measuring spoon
Spoon
Refrigerator
Serving bowl

Ingredients

12 ounces (2 medium-large, 4 medium plum) ripe tomatoes—red-ripe through to the core is important, though they shouldn’t be so ripe that they’re completely soft
About 1/2 medium white onion
Fresh hot green chile (start with 1 serrano or a small jalapeño, though feel free to use any hot fresh chile), stemmed
Cilantro (start with 6 or 8 sprigs)
Fresh lime juice (start with a couple tablespoons)
Salt (for my taste it will take a scant teaspoon)