Pico de Gallo

August 3, 2015

Kory Cheshier

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

Kory Cheshier

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

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

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.