Homemade Pico de Gallo
- Author: Tracie
- Category: Snack
- 4 vine-ripened tomatoes (slice and remove all seeds)
- ⅓ – ½ red or white onion (I prefer red)
- 1– 2 serrano, aneheim or jalapeno chile peppers
- 1 lime
- ½ cup finely chopped cilantro
- Salt to taste
- 1 tsp white sugar (cuts acidity)
- Pinch of cumin (optional)
- Finely chop tomatoes, onion, and peppers by hand (or use a food processor and plus – just do not puree or will have runny salsa) and put into a bowl
- Squeeze in one lime (to add juice)
- Add salt (usually 1 – 2 tsp can be enough)
- Add sugar (and cumin if desired)
- Allow to sit for at least 1 hour before serving
- Store up to 1 week in a covered container/jar in the refrigerator