Pico de Gallo

For this recipe you would normally use Roma tomatoes any day of the year. But when summer hits, any kind of tomato will be fine. I really like doing this with Sungolds cut in half through the belly button, or wedges of early girl tomatoes. As long as they are ripe you will be fine.—Sal Avida

Photography By Danielle Atkins | August 03, 2015

Ingredients

  • 2 cups chopped roma tomato or whatever you have around, seeds removed
  • 1/4 yellow onion, minced
  • 1 fresh jalapeno, small dice, veins and seeds removed
  • 1/4 bunch of cilantro, rough chopped
  • Juice of 1 lemon
  • salt

Preparation

  1. Combine tomato, onion, jalapeno and cilantro and in a bowl. To serve, add salt and lemon juice to taste. The longer it sits the more liquidy it will get.

About this recipe

Serve with grilled fish, fried fish, grilled pork chops, pulled pork, a steak, tortilla chips. Left over salsa on some fried eggs the next morning is really good.

Recipe courtesy of Chef Salvador “Sal” Avila

Ingredients

  • 2 cups chopped roma tomato or whatever you have around, seeds removed
  • 1/4 yellow onion, minced
  • 1 fresh jalapeno, small dice, veins and seeds removed
  • 1/4 bunch of cilantro, rough chopped
  • Juice of 1 lemon
  • salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60