Pico De Gallo Salsa

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* Exported from MasterCook *

 

Pico De Gallo Salsa

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 147

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 medium-size ripe tomatoes -- finely diced

1 small red onion -- finely diced

3 jalapeno chilies -- cored

seeded and finely diced

1/4 cup finely chopped fresh cilantro

2 teaspoons salt -- or more to taste

1 teaspoon sugar

1 lime -- Juice of

 

Makes 1 1/2 cups

 

Grocery shelves are stocked full with a huge variety of salsas in jars, but

not one of them has the fresh, vibrant flavor of this salsa, which you can

put together in minutes. Forget fussy procedures like peeling the

tomatoes-all you have to do is chop, chop, chop. Avoid the temptation to

use your food processor, which will turn your salsa into soup. You can

make Pico de Gallo all year by substituting good-quality canned tomatoes

for the fresh, ripe tomatoes of summer.

 

1. Combine all the ingredients in a bowl and mix well.

 

2. Serve as a topping for chili, particularly any of the all bean chilies,

or as a dip for tortilla chips.

 

 

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