Pico de Gallo Salsa
Prep Time: 10-15 minutes
2 cups fresh Roma or cherry tomatoes, cut into small chunks
1/3 cup red onion, minced
1/3 cup regular onion, minced
1/2 cup fresh cilantro, chopped
1 lime, cut in half
Salt & pepper to taste
1 jalepeno, minced (optional)
In a medium bowl combine tomatoes, red onion, regular onion, cilantro, & jalepeno (optional). Squeeze juice from lime over top of tomato mixture. Sprinkle salt & fresh ground pepper to taste; give it a good stir. Can eat immediately or refrigerate up to one day.
Notes from the cook: I prefer using cherry tomatoes unless they are in season (peak season June-early September), because they are sweeter; I am not a huge tomato person, so if they are bitter - it is a no-go for me! Also-choose tomatoes that are firm - too soft, and your salsa will be soggy - yuck!
This is great to eat with tortilla chips, or it is perfect with my shredded chicken tacos.
If you prefer it to be spicy, add the jalepeno - remember that if you leave the seeds in, it is spicier than cutting them out.