Salsa Mexicana (aka pico de gallo)

Servings: 2cups


  • 2medium (about 12 ounces) round ripe tomatoes, cored and cut into ¼-inch pieces
  • 1small (about 4 ounces) white onion, chopped into ¼-inch pieces
  • 2medium (about 1 ounce) serrano chiles, stemmed, seeded if you like, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1/2 cup (loosely packed) or more chopped cilantro, plus more for garnish
  • About 1tablespoon fresh lime juice
  • Salt


In a bowl, combine the tomatoes, onion, serranos, gartlic, cilantro and lime juice.   Taste and season with salt, usually a generous ½ teaspoon, and a little more lime juice if desired.  Scoop into a serving dish. 

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