Salsa Mexicana (aka pico de gallo)

Servings: 2  cups

INGREDIENTS

  • 2 medium (about 12 ounces) round ripe tomatoes, cored and cut into ¼-inch pieces
  • 1 small (about 4 ounces) white onion, chopped into ¼-inch pieces
  • 2 medium (about 1 ounce) serrano chiles, stemmed, seeded if you like, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1/2 cup (loosely packed) or more chopped cilantro, plus more for garnish
  • About 1 tablespoon fresh lime juice
  • Salt

INSTRUCTIONS

In a bowl, combine the tomatoes, onion, serranos, gartlic, cilantro and lime juice.   Taste and season with salt, usually a generous ½ teaspoon, and a little more lime juice if desired.  Scoop into a serving dish.