This fresh, chopped tomato Pico de Gallo salsa can be eaten with chips or as a condiment with many dishes, both American and international.
I use whatever local, ripe tomatoes I have; sometimes heirlooms. If I have red onions I might use those. Meyer lemon gives it a slightly sweeter citrus flavor. Add cubed, firm avocado or cucumbers. The only rules in the kitchen are yours. Salsa gone wild!
Perfect for any saltwater fish, adding a layer of flavor to chicken breast, or steak and fries. Heck, I’d even try quickly broiling it (with or without a protein) or charring it with a kitchen torch. Use your imagination.
EQUIPMENT: chef’s knife, cutting board
Tags
MexicanFood MexicanRecipes Tomatoes