Lunch: Pico de Gallo: Fresh Tomato Salsa

Recipe by Roberto Santibañez with JJ Goode Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his

Ingredients

3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
1/3 cup chopped cilantro
1/4 cup finely chopped white onion
1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Instructions

Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.
This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.

Share Pico de Gallo: Fresh Tomato Salsa

Amount Per ONE Serving
Calories 0 kcal
Fat 0 g
Carbohydrate 0 g
Protein 0 g

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