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

Pico de Gallo (Salsa Fresca)

Recipe by Anna Stockel Cuisine: MexicanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Chill

15

minutes

Use whatever local, ripe tomatoes you have.

Ingredients

• 1 small yellow onion, diced

• 1 teaspoon minced garlic

• 1/2 jalapeño, seeded and minced

• 1 lime, juiced

• sea salt, to taste

• 2 medium tomatoes, diced

• 1/2 cup chopped cilantro

• 1/2 Meyer lemon, juiced (optional)

• freshly ground black peppercorns, to taste

Directions

• Let the onion, garlic, jalapeño, lime juice, and salt marinate in a non-reactive bowl while chopping the tomatoes and cilantro.
• Stir in tomatoes and cilantro. Add optional lemon juice. Season with pepper to taste.
• Taste and adjust jalapeno, lime juice, or salt if needed.
• Cover and let rest in the refrigerator at least 15 minutes and as long as 24 hours.