Pico de Gallo Salsa

By AzWench

Ingredients

• 1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped
• 1/2 cup white onion, finely chopped
• 1 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional)
• 1/2 cup cilantro, rinsed, drained, lower part of the stems removed, roughly chopped
• 2 to 3 tbsp fresh lime juice, more or less to taste
• 2 tbsps olive oil, optional
• 1 tsp kosher or sea salt, or more to taste

Details

Servings 4
Adapted from patismexicantable.com

Preparation

Step 1

Place all of the ingredients in a bowl, toss well and serve.

The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!