Salsa Fresca(Pico de Gallo)
My husband loooooves Mexican food. I make Salsa Fresca often and we enjoy it with blue corn chips and especially in steak fajitas!
12 diced roma tomatoes(cut them in half and discard pulp before dicing)
1 lime and a half(reserve the half lime for later if needed)
2 cloves of chopped garlic
1 onion finely chopped(soak in cold water first to mellow them out)
1 de-seeded jalapeno minced(do not de-seed if you like it spicy)
1 or 2 finely chopped green onion
6 T. of chopped cilantro(more for garnish)
1/4 tsp plus a small pinch of cumin powder
1 tsp plus 1/4 tsp of salt
1/4 tsp pepper(optional)
1/2 T. to 1 T. of sugar
Add all ingredients into a large bowl and mix thoroughly. Cover and place into the fridge for at least 1 hour. I prefer overnight.
Even though I’ve offered measurements to you, you really don’t need it. Taste as you go along, adding more or less of whatever you’d like. You must let all ingredients sit in the fridge for at least 1 hour. I like it better the next day. The amount of liquid in the pico will triple in volume the longer it sits cause tomatoes give out so much liquid. Serve and garnish with some cilantro.
In the tutorial, I cut the recipe in HALF and used 6 roma tomatoes.