Pico de Gallo

Pico de Gallo (“rooster's beak”) is also known as “salsa cruda,” “salsa fresca,” “salsa picada,” and maybe even “salsa Mexicana.”

Makes

5 cups

Hardware

Large mixing bowl

Ingredients

10	med	tomatoes, seeds removed
2	large	yellow onions
4 - 8		hot peppers, minced
1	bunch	cilantro, chopped
		lime juice
		kosher salt

Procedure

1. After removing the seeds and cores, chop the tomatoes small and measure their volume.


2. Chop the onions slightly smaller than the tomatoes; add 1 volume of onions for every 5 volumes of tomatoes.


3. Add half the cilantro, 4 hot peppers (minced), some lime juice, and a pinch of salt.


4. Taste the salsa; add more cilantro, peppers, and salt as desired.


5. Chill, preferrably overnight, then serve.

Notes

I like serrano peppers but you can use whatever kind you like (although I do suggest a green pepper rather than a red one).

Four serranos will probably make a very mild salsa; five should give it a bit of zing.

This should be a chunky salsa with very little juice; be sure to drain all the liquid from the tomatoes before chopping them and don't use too heavy a hand with the lime juice.

Rating

Difficulty: Very easy.

Time: 90 minutes.

Precision: 1.

Source

My own foolin’ around.