Homemade Pico de Gallo (Salsa Fresca)

Name: Homemade Pico de Gallo (Salsa Fresca)
Prep time: 10 min
Total time: 10 min
Ingredients: ¾ pound ripe tomatoes (diced (about 1½ cup) (*see note)); ½ teaspoon kosher salt; ¼ cup white onion (diced); 1 serrano or jalapeno chili (minced (for less heat, remove the seeds and membranes)); 1/3 cup finely chopped fresh cilantro leaves; 1 tablespoon freshly squeezed lime juice (juice from 1 lime)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Cost: $6.59 /serving

Author : Becky Hardin - The Cookie Rookie

pico de gallo salsa fresca

Ingredients

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¾ pound ripe tomatoes (diced (about 1½ cup) (*see note))½ teaspoon kosher salt¼ cup white onion (diced)1 serrano or jalapeno chili (minced (for less heat, remove the seeds and membranes))1/3 cup finely chopped fresh cilantro leaves1 tablespoon freshly squeezed lime juice (juice from 1 lime)

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Instructions

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Step 1

Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-size, fine mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.

Step 2

In a medium bowl, combine the drained tomatoes, onion, chilies, cilantro and lime juice. Mix gently and season to taste with salt and lime juice.

Step 3

Pico de Gallo is best eaten within 4 hours, but will keep up to 3 days, in a sealed container, in the refrigerator.

Step 4

Enjoy!