Pico de Gallo

Name: Pico de Gallo
Prep time: 15 minutes
Yield: 2 cups
Ingredients: 2 large tomatoes; diced 1/4 onion; minced 1 serrano pepper; seeds removed and minced (use ¼ cup minced bell pepper for mild salsa) 1/4 cup chopped cilantro 2 Tablespoons lime juice 1/4 teaspoon salt

This classic Mexican salsa combines the fresh flavors of veggies, herbs, and tangy citrus for the perfect dip or topper for a variety of dishes.

Prep time: 15 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

2 large tomatoes, diced
1/4 onion, minced
1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)
1/4 cup chopped cilantro
2 Tablespoons lime juice
1/4 teaspoon salt

Directions

Wash hands with soap and water.
In a large bowl, combine all ingredients. Serve right away.
Refrigerate leftovers within 2 hours.

Notes

No serrano pepper? Use a jalapeño pepper or other spicy pepper.
Chop the leaves and stems of cilantro; all parts are flavorful.
The spiciness of peppers can vary based on the growing conditions. Peppers usually have a higher level of heat during hot summer months.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.