Pico de Gallo...FRESH SALSA

Pico de gallo also known as FRESH SALSA is easy to make.

Fresh Salsa usually made with Roma Tomatoes, Cilantro, Onion, Lime and Kosher Salt.

Remove core and cut tomatoes in half vertically. Using a spoon scoop out seeds and inner white core and then small dice.

Generally the rule of thumb is for every 2 Roma Tomatoes use 1/2 sweet onion (Vidalia) and 1 Jalapeno. If you leave the seeds in it WILL be SPICY and not mild.

Here is what you need to know to make AUTHENTIC Pico de Gallo…..

Use Roma tomatoes and remove seeds to keep the salsa from being watery. Your salsa will only be as good as your tomatoes! If they aren’t in season use a can of premium diced tomatoes and lower the amount of salt you add in at the end OR use low sodium tomatoes
Use KEY LIMES vs regular limes
Use a Vidalia SWEET onion AND a bit of diced green onion. This bumps up the flavor considerably. If your onion is strong then soak in lime juice or water for 10 minutes and drain before adding.
ALWAYS taste your onion, cilantro and tomato BEFORE adding. You don’t want to chop for 15 minutes only to have your Salsa ruined by a terribly strong onion. Also, no red onions…White or Yellow only
If you want a MILD SALSA use green peppers. If you want MEDIUM SALSA start with 1/2 a jalapeno for every 2 tomatoes and bump up from there. If you want a VERY SPICY SALSA use a SERRANO pepper. You can always add more pepper and increase the heat after tasting.
Kosher Salt ONLY. I usually start with 1/4 a teaspoon and add more if needed.