The fresh ingredients in pico de gallo combine to make a tasty topping for a number of dishes. Serve with tacos, nachos, quesadillas, fajitas, or anything you like. This is one of the most versatile dishes you can make. Pico de gallo can be used to spice up guacamole or rice, or it can be served as a salsa with tortilla chips. It is a basic complement to any Mexican meal, or you can get creative and serve it with something unexpected.
Pico de gallo
4 to 6 Roma tomatoes (about 2 cups diced)
1/2 teaspoon salt
1/2 cup finely diced onion (about half of a medium onion)
1 garlic clove, minced
1 to 2 jalapeño peppers, finely diced
1/4 cup chopped cilantro, roughly chopped
Juice of one lime
Place diced tomatoes in small bowl, sprinkle with salt, and set aside while chopping other ingredients. In a separate bowl, combine onions, garlic, jalapeno, and lime juice. Drain liquid from tomatoes and add to onion mixture. Cover and refrigerate one hour before serving.