Pico de Gallo

Also known as “Salsa Fresca,” this uncooked form of salsa adds freshness to whatever it’s eaten with. If you’re familiar with Hawaiian “lomi salmon,” it’s pretty much like that, except without the salmon.

My pico de gallo is made with a minimum of ingredients. Many versions use cilantro, but I absolutely dislike the stuff (to me, it tastes like soap). You can add it if you want to.

Pico de gallo is great on scrambled eggs in the morning, as a dip for taco chips, as an accompaniment to chili con carne, or just to munch on if you want something refreshing in the afternoon.

Ingredients

• TOMATOES, 6 ripe, semi-seeded, chopped
• ONIONS, 1 medium, finely chopped
• JALAPENO PEPPER, 2 medium, finely chopped
• LIME, 2 juiced
• GARLIC SALT, to taste

Directions

1. Cut the tomatoes in half horizontally, squeeze out the seeds and some of the juice.
2. Chop the tomatoes into 1/8-inch dice.
3. Chop the onions finely and add to the tomatoes.
4. Devein and deseed the jalapenos and chop finely. (If you want more heat, leave the veins in; if you want even more heat, leave the seeds in as well.) Add to the tomatoes and onions.
5. Squeeze in the juice of two limes.
6. Flavor with garlic salt to taste.
7. Mix well.
8. Refrigerate for at least 30 minutes to let the flavors blend. Serve cold.