This recipe is my version of Pico de Gallo or Salsa Fresca. Traditional recipes don’t have cucumber or red bell pepper, but I like the crunchy texture they add. Serve with tortilla chips.
PICO DE GALLO
Servings 0
Ingredients
- 1 1/2 pounds tomatoes chopped
- ½ sweet onion chopped (about 2/3 cup)
- 1 jalapeño pepper finely diced (seeds and membranes removed)
- ½ cup cucumber chopped
- ½ cup red bell pepper chopped (seeds and membranes removed)
- 1/2 cup fresh cilantro leaves finely chopped
- 1 lime juice
- Salt to taste
Instructions
- Get the ripest tomatoes you can find. Off season, cocktail tomatoes are probably the best.
- Put all chopped vegetables in a bowl and squeeze lime juice on it. Toss and let sit for ½ hour or more. (Some people recommend draining off the liquid before serving.)
- Add salt to taste and cilantro leaves to serve.