Pico de Gallo

"Cinco de Mayo" was nearly a week ago . . .but don't tell my family that!  We're on a "fresh Mexican food" kick!

In honor of all the good things we've had recently, I want to share with you a quick recipe for pico de gallo.



Image taken from the internet

There are lots of theories about what pico de gallo is.

Some say it's a basic salsa.
Some say it's a relish, of sorts.
Some say it's a dip.
Some say it's a garnish.

Personally, I have no opinion on the "exactness" of what pico de gallo is -- but I do know it's good and we really like it! 

Pico de Gallo

3 Roma tomatoes, quartered, seeds cleaned out
salt
1/2 of purple onion, chopped
cilantro, chopped
1/2 lime, squeezed

Quarter tomatoes and clean out the seeds.  Just run your finger through the tomato to clean it out.  Sprinkle with a small amount of salt and turn upside down on a paper towel.  This allows for the tomato to sweat a bit of the liquid out. 

While they're draining, chop your onion and cilantro.  Both of these ingredients are according to taste.  I prefer a decent amount of onion and the Mr. prefers a large amount of cilantro.  Do what tastes good to you.

Chop the tomatoes and place in a bowl where you'll have plenty of room to toss the ingredients together.  Add the onion and cilantro.  Toss well. 

Squeeze 1/2 of a lime and toss again.

Taste.  Do you like it? 
Do you want some additional salt? 
What about a bit more lime?

I add about 1/4 tsp. of salt and the juice of a whole lime, simply because we like the brightness of the citrus.

Chill until you're ready to eat!