Pico de gallo is my favorite salsa. Once it’s made, it’s hard for me to stop eating and walk away. Don’t ask me how it got it’s name, which literally translates to “rooster’s beak,” but it’s amazing and really easy to make.
1 fresh jalapeno, stemmed, seeded and chopped
1 clove garlic, peeled and finely chopped
1 pound fresh ripe tomato, any type, chopped
1/3 cup cilantro, roughly chopped
2/3 cup white, chopped
Fresh lime juice from 1 lime
Kosher salt, to taste (I did 1 1/2 teaspoons)
Combine and mix all ingredients in a large bowl. Refrigerate until ready to serve.
Pico de Gallo