Pico de gallo (Fresh tomato salsa or Salsa fresca) recipe

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Salsa, meaning sauce in Spanish, is a typical accompaniment for most Mexican dishes. There are many different types of salsas available, some cooked and some uncooked (fresh). The main ingredients of salsa are tomatoes, onion and chili peppers. Pico de gallo is a fresh tomato salsa, ideal for almost any Mexican dish.
Preparation time: -, Cooking time: -, Serves: 8 
The secret to achieving a good result when making salsa is to refrigerate it for a few hours before serving. Usually, the more time you refrigerate it the better. For this recipe, 2 to 3 hours should be more than enough. The refrigeration time allows the flavors and aroma to develop and intensify.


3 medium sized fresh tomatoes, stems removed and finely diced
1/2 spanish (red) onion, finely chopped
1 Serano chili (stems, seeds and veins removed), finely chopped
1 Jalapeno pepper (stems, seeds and veins removed), finely chopped
Juice of one lime
1/2 cup chopped cilantro (coriander)
1/2 tsp dried Mexican oregano
Salt and black pepper to taste


Combine the tomatoes, red onion, Serano and Jalapeno chiles, lime juice, cilantro and oregano in a mixing bowl. Season with salt and black pepper, stir and taste. Adjust with more salt and pepper to taste.

Cover with plastic wrap and refrigerate for at least one hour.

Makes approximately 3-4 cups of salsa.
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