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Pico de Gallo
Salsa doesn't get more basic than this: pico de gallo is a fresh, uncooked blend of tomatoes, chilies, cilantro, onions, and lime juice

Ingredients:
1 large ripe tomato, seeded and chopped
1/4 cup finely chopped sweet white onion
1/4 cup minced fresh cilantro
1 to 3 serrano chilies, seeded, if desired, and finely chopped
1 garlic clove, minced
1 teaspoon fresh lime juice, or more to taste

Directions:
Stir together all ingredients in a bowl, season with coarse salt, and serve immediately.

Salsa doesn't get more basic than this: pico de gallo is a fresh, uncooked blend of tomatoes, chilies, cilantro, onions and lime juice. Usually, in Tex-Mex restaurants, pico de gallo is the chunkiest of the salsa possibilities, with the least surrounding liquid. In Northern Mexico, it's called salsa mexicana, salsa cruda, or salsa fresca. Pico de gallo is the Texan name for it—though no one can figure out what a fresh relish has to do with a rooster's beak. Is there a color in it reminiscent of beaks? Do the chilies resemble beaks? Might the salsa resemble rooster feed? Who knows? The important thing is that pico de gallo is great with fajitas, tacos, tortilla chips, quesadillas, beans, grilled fish, grilled poultry, and grilled meat. Easily doubled or tripled, this relish is best right after being made; it does not improve with standing. Makes about 1 cup