Chef Matthew Lake, owner of Alamexo shares the secrets to making a perfect salsa!
Pico de Gallo
Yield 1 qt.
Ingredients
1 qt. Diced vine ripe tomatoes
3 ea. Minced fresh jalapeño peppers
1 small diced white onion
1 bunch chopped cilantro
Juice of 4 fresh limes
Salt to taste
To prepare:
Combine all of the chopped ingredients in a non reactive bowl. Mix gently. Add the fresh lime juice and season with salt, being sure to mix and taste as you season. Allow to sit at room temperature for 30 min. Re-check the seasoning and serve.
