Recipe: Pico de Gallo

This easy and fast salsa can be served as a dip with a large bowl of tortilla chips, added to mashed avocado to make guacamole, or served as a condiment for tacos, burritos, grilled meats, and fish. This is equally delicious with or without the chilies.

Makes about 2 cups (easy to double)

• 2 cups diced tomato (2 medium or 4-5 plum)
• 1 Tablespoon minced fresh Serrano chili to taste (1/2-1 ounce total)* optional
• 1/4 cup chopped cilantro (12 large sprigs of cilantro)
• 1/2 cup white onion chopped (1 small onion)
• 1 Tablespoon fresh lime juice
• 1 Teaspoon kosher salt

Mix the tomato, chili (if using), cilantro, and onion.  Season with the lime juice and salt.  Pico de Gallo is best served fresh, so enjoy right away!

Variation:  Jalapeños can substitute for the Serrano chilies.