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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Pico de Gallo Salsa

 
 

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Ingredients
  • 1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped
  • 1/2 cup white onion, finely chopped
  • 1 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional
  • 1/2 cup cilantro, rinsed, drained, lower part of the stems removed, roughly chopped
  • 2 to 3 tbsp fresh lime juice, more or less to taste
  • 2 tbsps olive oil, optional
  • 1 tsp kosher or sea salt, or more to taste

Instructions

  • Place all of the ingredients in a bowl, toss well and serve.
  • The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!

Copyright © Pati Jinich 

Tags: 
garlic-infused oiljalapeño chileonionsonionstomatoes

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