Pico de Gallo
I love pico de gallo because it is typically a very mild salsa and it is made with all fresh ingredients. Growing up in New Jersey we didn’t really have many authentic Mexican restaurants. When I moved to California, I was introduced to the wonders of delicious authentic Mexican food. Now I’m addicted.
4 medium Roma tomatoes, cored and diced
¼ cup finely diced white onion
1 jalapeño, seeds removed, finely diced
2 tablespoons fresh cilantro, chopped
1 teaspoon kosher salt
Remove the seeds from the tomatoes and dice. In a bowl combine tomato, finely diced onion, finely diced jalapeño and juice from the lime. Stir in cilantro and salt. Refrigerate until ready to serve.
Serve with tortilla chips.