Pico de Gallo Salsa
This Pico de Gallo Salsa is very easy and amazingly tasty. Even if you are mighty slow at chopping onions and tomatoes (like I am), it shouldn’t take you longer than 15 minutes to make it. Of course, it's best to start with fresh, ripe tomatoes from the Farmer’s Market or your own garden but at this time
of year, that's not possible.
When I can’t get fresh, vine-ripened tomatoes, I buy grape or cherry tomatoes at the grocery store. I find that they seem to have a better flavor out of season than larger ones.
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As you can see from the photo, I don't chop my salsa "mas pequeña" (as our Costa Rican host said...it means "more small"). But that's okay. You can chop your ingredients to any size you like.
I especially like this salsa on top of Black Bean Ful, a wonderful black bean soup that's terrific on cold, rainy days. But the salsa is super good
with chips, too.
(Click for Salsa Recipe.)
