Easy pico de gallo
Forget jarred salsa. This pico de gallo comes together in minutes and is a terrific taco and fajita topping. It works equally well as a garnish for cooked vegetables or as a topping for a slab of cream cheese when you need a quick, tasty appetizer for unexpected guests. Also called salsa fresca, salsa crudo, and salsa bandera (or flag sauce) because the ingredients are the same bold colors found in the bands of the Mexican flag. Variations on the sauce are as varied as regions of the country. Some places, spicy serranos or habaneros figure in. Other ones, diced radish or jicama are incorporated. Bits of fruit like fresh orange and watermelon also make appearances. Any way you dice it, this fresh salsa deserves a spot in your recipe repertoire.
2 medium, seeded and diced
Uncooked red onion(s)
¼ cup(s), chopped, finely chopped
1 medium, finely chopped
2 Tbsp, finely chopped
Fresh lime juice
¼ tsp, or to taste
- Combine tomato, onion, jalapeño, cilantro, lime juice and salt in a small bowl; toss to coat.
- Per serving: about 1/4 cup
Remove some seeds from the jalapeno to tone down the heat (do not touch seeds with bare hands).