This authentic and traditional Mexican Pico De Gallo salsa is a must in our house. It is one of the simplest ways to introduce whole foods to your every day diet and it's a great way to practice your knife skills. I like to use fresh roma tomatoes for this recipe and eat the Pico De Gallo with organic corn tortilla chips.
1 3/4 cup fresh Roma tomatoes
2 tablespoons fresh serrano peppers
2 tablespoons fresh lime juice
1/3 cup red onion
1/4 cup fresh cilantro
1/8 teaspoon sea salt
Dice your tomatoes into small pieces.
Cut your onion and serrano pepper very fine.
Chop your cilantro and squeeze your fresh lime juice.
Add all of your ingredients to a bowl and season with sea salt.
This salsa will last in the fridge for 3-4 days.
Cook Outside the Box
Have this salsa with your morning omelet and with my homemade corn tortillas and melted cheese.