Always served fresh, you can easily adjust the recipe to your desired heat level.
Course Side Dish
Prep Time 10minutes
Author Kevin Lamoureux
4-5plum or Roma tomatoes(chopped in cubes, about 3 cups)
½white onion(finely chopped, about 1 cup)
1medium jalapeno or serrano pepper(finely chopped, leave seeds in for spicy, remove for mild)
½cupcilantro(fresh coriander, finely chopped)
3tbsplime juice(1 small lime)
½tspsea salt(or to taste)
In a mixing bowl, combine the onion, pepper, lime and salt. Allow to marinate as you clean and chop the tomatoes.
Stir in the tomatoes and cilantro
Transfer to a serving dish a serve with nacho chips and limes
Serrano peppers are hotter than jalapenos and are typically used in the parts of Mexico where they are grown, especially Jalisco and Nayarit. The trick to a less watery salsa is to use only the meaty flesh of the tomatoes and remove the inner section containing the seeds. To do this, slice the Roma tomatoes in half, lengthwise, then scoop out the runny liquid and seeds from the middle, leaving just the meatier part of the tomato. Lightly press the halves flat, skin side down, on your cutting board, and finely dice them with a sharp chef’s knife.
The World on a Platter - For the best of world food culture. Printed from https://theworldonaplatter.com/pico-de-gallo-traditional-mexican-salsa/