pico de gallo recipe

A perfect compliment to pulled-pork tacos or great on its own: this pico recipe is most delicious freshly made and eaten promptly.

{ pico de gallo }

via Martha Stewart Living

Ingredients

Makes 1 3/4 cups

• 1 medium tomato, cut into 1/4-inch dice (1 cup)
• 1/4 medium white onion, cut into 1/4-inch dice (1/2 cup)
• 2 small serrano chiles, stems and seeds removed if desired, and cut into 1/4-inch dice
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon coarse salt

Directions

1. Combine ingredients in a bowl. Serve immediately, or refrigerate for up to 1 hour.

Note from me: I like to use on-the-vine tomatoes. They are a bit smaller so I used 2 instead of 1. The serrano peppers are excellent if you can tolerate the heat. (I removed all the seeds.) Although I haven't tried this, you should be able to tone it down by using jalepenos in place of serrano peppers. Use a plastic glove or bag over your hand when chopping the peppers as the heat and "burn" your fingers.