Wednesday, September 3, 2008

Fresh Tomato Salsa (Pico de Gallo)

Making fresh salsa is one of the easiest and most delicious ways to use up all of those tomatoes that are ready to be picked from your garden this time of year.

Yield: About 2 to 2 1/2 cups salsa
  • 8-10 Roma tomatoes, chopped (I used 7 Roma tomatoes and one large yellow tomato)
  • 1/2 small onion, finely diced
  • 1-2 jalapenos, finely diced (depending on how hot you like your salsa)
  • 1 large garlic clove, minced
  • juice of 1 lime
  • 1-2 tablespoons fresh cilantro, finely chopped
  • salt and pepper

-Simply mix the first six ingredients together and season to taste with salt and pepper. Let the salsa sit for at least an hour in the refrigerator to let the flavors blend together. Serve with your favorite tortilla chips.

-This salsa should last at least 2-3 days in the refrigerator, I am not sure about longer amounts of time because it always gets eaten before then.

-This salsa is very versatile. It could be used as a topping for chicken, steak, or fish. You could add black beans and corn to the salsa to make a great side dish, or you could blend the salsa and pass it through a fine mesh strainer to make a very flavorful tomato juice. The possibilities are endless. Enjoy!

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