Charise Baker's Pico de Gallo

Ingredients: Tomatoes, onions, fresh cilantro, hot pepper, fresh lime and salt.

Making Pico is not an exact science and does not involve an exact recipe.

The ratio of tomatoes to onion is 2:1

Example: 2 cups tomatoes to one cup onion

Chop tomatoes and onion fine or use a food processor.

Chop cilantro (or use food processor) using enough to get good green coloring.

Use the hot pepper of your choice (Jalapeno, habañero) using enough to get as mild or hot as you like. Remember that a little goes a long way and you can always add more. Deseed the hot pepper and fine mince the amount you want to use. I would strongly recommend using gloves. Or use a fork to hold the pepper. Avoid using your hands to touch the pepper or you might be sorry. ☺

Squeeze the fresh lime. I use @ ½ lime for a medium sized bowl.

Sprinkle with salt.

Mix well.

Taste and adjust as you like.

CSAer Charise Baker writes that this salsa is “very authentic Mexican, as I learned to make it while living near the Tex/Mex border.” Thank you Charise for the awesome recipe!!!