Pico de Gallo to the rescue!

By jeffreyw

 
Came across a nice Pico de Gallo recipe on seriouseats.com  This staple mexican condiment is as suited for a first course as it is sitting atop a fajita or crispy taco.  We prefer to add a minced clove of fresh garlic because it needs it. This is a must have tool in the Tex-Mex toolkit. Chop a bunch and grab a bag of fresh tortilla chips!

https://www.seriouseats.com/recipes/2013/06/classic-pico-de-gallo-salsa-fresca-recipe.html 

Ingredients

• 1 1/2 pounds (680g) ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups); see note
• Kosher salt
• 1 clove fresh garlic, finely minced
• 1/2 large white onion, finely diced (about 3/4 cup)
• 1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
• 1/2 cup finely chopped fresh cilantro leaves
• 1 tablespoon (15ml) lime juice from 1 lime

Directions
Season tomatoes with 1 teaspoon (4g) salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
Combine drained tomatoes with garlic, onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.