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Pico de Gallo Salsa
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Great with chips or as a condiment for meat, chicken or fish.


Serves/Makes:3 cups

  • 1-1/2 lbs (.7 kg). plum tomatoes, seeded and chopped
  • 3/4 cup (175 ml) chopped onion
  • 1/2 cup (125 ml) chopped fresh cilantro
  • 3 tbsp (45 ml) fresh lime juice
  • 3 tbsp (45 ml) minced seeded jalapeno chiles
  • 1 garlic clove, minced
  • salt
  • pepper
  • Mix all ingredients in medium bowl.
  • Season to taste with salt and pepper.
  • Cover and chill(Can be made up to 4 hours ahead).
This is the cover recipe from the Bon Appetit magazine barbecue issue, July 2000. It is shown with a chili-rubbed rib-eye steak. A guest brought it to our house with tortilla chips and we've been using the recipe all summer. I think the fresh lime juice and minced garlic add the real zip to it. I have used any variety of tomato that is ripe in the garden without seeding and it always turns out great. A real quicky by chopping the tomato and onion in the food processor but I always mince the chiles by hand so nobody gets a major-sized chunk! It keeps for several days in the refrigerator.

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