Wednesday, September 1, 2010

Pico De Gallo

¼ cup coarsely chopped sweet white onion
¼ cup coarsely chopped fresh cilantro
3 fresh serrano or jalapeño chiles, seeded & coarsely chopped
1½ medium ripe tomatoes, finely chopped
1/2 lime, squeezed
kosher salt and freshly ground black pepper
Put onion, cilantro and chilies in a food processor and pulse until very finely chopped. Transfer to a bowl and stir in tomatoes. Squeeze lime into the mixture and stir. Season with about ½ teaspoon kosher salt and ¼ teaspoon pepper. Cover and refrigerate for several hours, allowing the flavors to blend before serving. Best if served the same day as prepared.
Yield: About 1 1/2 cups