Pico de Gallo / by Amy Cantu

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Fresh Pico de Gallo is simple to make, and so much better than prepackaged stuff! It's the perfect accompaniment to Steak Fajitas or just a bowl of tortilla chips. 

Notes: When tomatoes aren't in season, use grape or cherry tomatoes to get a sweeter, more concentrated tomato flavor. Adjust the amount of jalapeño to your tastebuds - leaving the seeds and ribs in will make the salsa spicer, removing them will make it less spicy. Taking the time to dice the tomatoes, onions, cilantro, and jalapeño into very small pieces will give you the best flavor. You can also use a food processor to lessen the work, but be careful to only pulse a few times, or you'll end up with a watery mess. Liquid will accumulate as the salsa sits, so feel free to drain off any excess. Lastly, salt makes a big difference in a simple recipe such as this - make sure to taste it just before serving and add additional salt, if needed.

Time: 20 minutes
Yield: 4 cups

1 1/2 pounds tomatoes (use grape or cherry tomatoes during the off-season), seeded and finely diced (3 cups)
3/4 cup finely chopped cilantro
1/2 cup finely chopped onion (white onion is traditional; red, yellow, or green onions also work well)
1-2 small fresh jalapeño or serrano chiles, (seeds removed to make it mild) and finely chopped, or more to taste
2 garlic cloves, finely minced
3 tablespoons freshly squeezed lime juice, or more to taste
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 teaspoon freshly ground black pepper (optional)

Combine all ingredients into a bowl and stir together. Season to taste with additional chile, lime juice, and salt. 

It will keep in the refrigerator for up to one day. Stir well and drain any excess liquid that has accumulated in the bowl before serving.