Pico de Gallo (Salsa Mexicana)
When people hear the word “salsa,” this is often what comes first to mind. It adds zest to grilled meats and fish, even veggie burgers – it’s not just for chips!
- 2small white onionssmall dice
- 4medium plum tomatoessmall dice
- 1/2medium serrano pepperminced
- 1/2 cup Cilantro leaveschopped
- 3Tbsp. water
- 1/2tsp. Kosher salt
Water can be omitted, or substituted with vegetable or olive oil. If desired, one whole jalapeño (seeded and minced) can be substituted for the serrano pepper.
For the more liquidy consistency you'd find at a taqueria, place all ingredients in a food processor, and pulse 3-4 times, until desired consistency is reached.