Pico de Gallo (Salsa)
3 medium tomatoes (regular, not roma variety), diced
1 medium red onion, minced
4 cloves garlic, minced
2 jalapenos, minced (de-seed for less spice, if desired)
1 cup cilantro, packed, minced
1/2 teaspoon salt [u]Liquid[/u]:
3 Tablespoons Fresh Lime Juice (1 to 2 Limes)
1/2 Medium Tomato, Diced
*This recipe requires overnight refrigeration to let the flavors develop*
1. Salsa: In a non-reactive bowl (do not use metal!), combine the tomatoes, onion, garlic, jalapenos, cilantro, and salt.
2. Liquid: In a small blender (I use a Magic Bullet), put the lime juice and 1/2 tomato; blend until smooth.
3. Add the liquid to the salsa and mix thoroughly.
4. Cover and refrigerate overnight, and enjoy the next day and for days after! Yummmmmmmm
Source of recipe: I wrote this recipe.