Basic Pico de Gallo | Recipe | Mexican Salsa

Pico de Gallo is fantastic with chips or as an accompaniment to tacos.  I'm giving the same piece of advice here that I gave for the Guacamole.  If you're planning on making Guacamole as well (which you should!) make it at the same time as the Pico de Gallo.  They basically have the same ingredients, just differing proportions.  Put out two bowls: one for the guac and one for the pico.  Chop up the ingredients for both recipes at the same time and divvy into the guacamole and pico bowls accordingly.  This method will save you time.

Note: This recipe calls for 3 Tbsp juice from chiles.  I keep a small jar of sliced jalapenos in the fridge and used the juice from the jarred jalapenos.

Pico de Gallo Recipe
Yields: 3-1/2 c

1/2 avocado, pitted and cubed
2 c plum tomatoes, chopped
1/2 c white onion, chopped
1/4 c serrano chile, chopped
1/3 c cilantro, coarsely chopped
2 Tbsp lime juice
3 Tbsp juice from chiles
1 tsp coarse salt

1. Combine avocado through chile juice.  Taste; season with salt.
2. Let stand at room temperature for 10 minutes for flavors to blend.