Pico de Gallo (Fresh Tomato Salsa)
Who doesn’t love fresh tomato salsa made with summer ripe tomatoes? So, here is a basic recipe for Fresh Tomato Salsa, but make it your own by adding more or less of the ingredients you like most. If you don’t like cilantro, remove it. If you like it HOT, add another jalapeno. Try adding different things such as black beans. This reminds me, my husband would suggest my black bean dip to go along with it too. They really do complement each other well.
Pico de Gallo
1 small garlic, crushed through a press (1/4 teaspoon crushed)
1 scallion minced
4 cups chopped tomatoes
1 jalapeño, minced
1 Tablespoon fresh lime juice
1/3 cup chopped cilantro
Salt
Combine all ingredients in a bowl and toss until combined. If you want to cut down on the heat, remove the seeds and the vein in the pepper. Let sit for half hour for flavors to marry, refrigerate leftovers.
Now don’t get stuck in a rut and just serve this with tortilla chips. It is so good as a condiment to eggs, any Mexican dish, grilled/oven chicken, fish or on top of potatoes. If you like fresh tomato with a spicy kick, you’ll be adding this to everything.
