PICO DE GALLO (FRESH SALSA)
About 2 cups
This recipe is easily doubled or tripled, but make only as much as you will use immediately, as it loses its texture and the heat increases on standing. To make the spicy Yucatecan salsa called xni pec, or “dog’s nose,” substitute 2 habaneros for the serranos or jalapeños, and substitute 1 tablespoon lime juice plus 2 tablespoons orange juice for the lime juice. Pico de gallo complements everything from tacos to grilled meat and vegetables.
Combine in a medium bowl:
- 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced
- ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped
- ¼ to ½ cup chopped cilantro leaves and tender stems, to taste
- 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced
- (6 radishes, finely chopped)
- 2 tablespoons lime juice
- (1 garlic clove, minced)
Stir together. Season to taste with:
- Salt
Serve immediately.