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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pico de Gallo Salsa Recipe

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This recipe for Pico de Gallo Salsa is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped
1/2 cup white onion, finely chopped
1 jalapeņo or serrano chile, finely chopped, or more to taste (seeding is optional)
1/2 cup cilantro, rinsed, drained, lower part of the stems removed, roughly chopped
2 to 3 tablespoons fresh lime juice, more or less to taste
2 tablespoons olive oil, optional
1 teaspoon kosher or sea salt, or more to taste
Directions:
Directions:
Place all of the ingredients in a bowl, toss well and serve
Number Of Servings:
Number Of Servings:
4 Cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is the way I have made it all my life. You can vary the recipe a little bit by using different vinegars as opposed to limes but I like it this way the best. The only time I use a vinegar as opposed to lime juice is when I can't get good Mexican limes at the grocery store. The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!

 

 

 

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