Pico de Gallo
This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.
Source: Everyday Food, October 2003
- 6 plum tomatoes, seeded and diced
- 1/2 cup minced onion
- 1 jalapeno chile, minced (seeds and ribs removed for less heat)
- 2 tablespoons fresh lime juice
- Coarse salt
In a bowl, combine tomatoes, onion, jalapeno, and lime juice; season with salt, and mix to combine. Let stand 15 to 30 minutes to allow the flavors to develop.