by JR Wondra

Created on: December 10, 2008   Last Updated: November 10, 2011

Pico de Gallo

There is nothing easier than making a quick pico de gallo ("Bite of the rooster) salsa. It is a cross between salad and salsa and goes well with chips, or stirred into melted cheese for queso dip. What's even nicer is you can vary the ingredients depending upon your guests' tastes and render it mild, medium, or fiery. This recipe makes one quart.

You will need:

1 sharp butcher knife.

Up to 3 serrano peppers (these are hotter on the Scoville index than jalapenos, so you may want to substitute jalapenos for milder, but still flavorful results)

4 pink (not quite fully ripe) medium tomatoes

1 medium onion

1 lime

Salt

Use 1 pepper for mild, 2 for medium, 3 for hot.

Cut the tips from the peppers and discard. Slit the peppers on one side only. Under running water, remove the seeds and membranes from the peppers. Cut peppers in half lengthwise, then in half again. Cut across sliced peppers making fine dice. Place in bowl or jar. (Do not touch your nose or eyes without washing your hands after handling peppers)

Slice onion thinly, then chop into medium dice. Place in bowl and repeat with 2 tomatoes.

Cut lime in half and squeeze juice from into bowl. Add 1 to 2 tablespoons salt.

Repeat with remaining peppers, onion, and tomatoes.

Spoon or pour into quart jar or bowl. Serve with chips, spoon into tacos or add to melted cheese for queso dip.

Adjust salt and lime to taste.

(Will keep up to 2 weeks in refrigerator)

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