Pico de Gallo Salsa
Ingredients
2 large tomatoes firm, not over-ripe
1 small red onion
1 red serrano pepper
1 lime
⅔ cup cilantro loosely packed
0.5 teaspoon oregano
2 dashes cumin
salt and fresh ground black pepper to taste
Directions
Chop the tomatoes and red onion into small pieces. Place in a bowl with room for mixing.
Remove the seeds from the chili and chop it. Include as many seeds as you like, for your desired spice level. Set the rest of the seeds aside in case you wish to add more spice. Add to the bowl.
Chop the cilantro and add to the bowl. Squeeze over the lime juice and season with oregano and cumin. Taste test, adjust seasoning if needed and season with salt and fresh ground black pepper to taste.
Set aside for 30 minutes or longer. Just before serving, taste test again and adjust seasoning accordingly. Serve with chips, tacos, as a sauce for fish or meat or use to top a salad.
