The Official Cookbook of the Chile Pepper Institute by Paul W. Bosland

Author:Paul W. Bosland
Format: epub

½ to 1 tsp. sea salt, to taste

1 Mexican lime

Pico de Gallo

This is a raw salsa known in Spanish as a salsa fresca, or fresh salsa. It is delicious with ripe red Roma tomatoes. The flavor is built around the tomatoes and enhanced by the other ingredients. Use it as a topping on beef, chicken, or fish or as a chip dip. You will find it on every Mexican table.

INSTRUCTIONS

Cut the tops off the tomatoes, then slice in half lengthwise. Use a teaspoon to scoop out the seeds and pulp and discard. Remove the cilantro leaves from the stems and discard the stems. Chop the tomato into ¼ inch pieces. Finely chop the onion, cilantro, and serrano chile. Put the chopped ingredients into a mixing bowl. Add the salt and lime juice. Stir until ingredients are mixed evenly. Serve slightly chilled or at room temperature. If you serve it cold, it will taste flat. Pico de gallo is best when eaten fresh.

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