Grocery store salsas are just not the same. The key here is using the ripest freshest tomatoes. I used some on the vine tomatoes that I deseeded to avoid a watery mess of a salsa.
Pico de Gallo
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: 4 servings
- 4 ripe tomatoes, deseeded and roughly chopped
- 1 small white onion, finely chopped
- ½ cup cilantro, roughly chopped
- 1 Serrano pepper, minced
- Juice of ½ a lime
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Toss everything together until well combined. Serve with chips, eggs, tacos or whatever your heart desires!