Add them up all together and it's time for homemade salsa fresca!
Pico de Gallo
3 ripe tomatoes, seeded and chopped
1/2 small red onion, chopped
1 jalapeno, seeded and minced
cilantro springs, chopped
3 garlic cloves, minced
Juice of 1 lime
salt, pepper to taste
In a mixing bowl, combine all ingredients together. Let stand at least 15 minutes before serving.
2 cups diced peeled mango
1/4 cup chopped fresh herbs (choose from mint, cilantro, or basil)
2/3 cup chopped green onions
1 cup chopped red bell pepper
1/2 teaspoon freshly grated lime zest
2 tablespoons fresh lime juice
4 teaspoons olive oil
salt and pepper to taste
optional: one chopped jalapeno
Combine all ingredients together, season with salt and pepper as desired. For an additional kick, add one jalapeno- the sweetness of the fruit complements the heat of the peppers nicely. Cover, and keep in the refrigerator.
This salsa can be made a few hours ahead, and will last in the refrigerator for 2 days. Great on fish or grilled chicken.
NOTE: Anytime you chop jalapenos and other peppers, remove the oils from your fingers with a paste of salt and water afterwards. Otherwise, you can burn your eyes or other senstive areas from the oil that lingers.
My other non-homemade favorites? La Fogata Salsa from my hometown, and Arriba Salsa in Garlic-Cilantro and Fire Roasted Medium.