Pico de Gallo

Pico de Gallo is just Salsa. 

Now, you wouldn't expect something to go wrong when whipping up this kind of a little number. After all, it's just - er - salsa!

But boy! This one was out to get me. 

Not really. 

I accidentally deleted all my pico pics on Saturday and so had to make it again on Sunday. Considering that I like it, I probably should stop being overly dramatic about it.

Anyway, you can alter the individual quantity of ingredients going in when you are making a salsa.

Says me.

What you see here is just how I like it. In things like this, I always like my onions to have an equal footing with the tomatoes.

Also, I have used only just a bit of cilantro - however much I like them in certain dishes, I really can't stand them in their raw act. 

No, I really can't.

I like my salsa to be a bit on the hotter side too. 

What You Will Need:

1. Ripe Tomatoes, finely chopped - 1/2 cup
2. Onions, finely chopped - 1/2 cup 
3. Jalapeño Peppers - 1 or more (Or other chillies if you don't have them or if you want your salsa hotter.)
4. Cilantro, very finely chopped - A little bit
5. Lime Juice - of half a lime (Adjust to taste)
6. Salt - A generous sprinkling
7. Sugar - A pinch or two to round everything off

On To the Cauldron:

Just mix everything well and we are done. Check whether you need to adjust anything.

Personally, I like to crush the tomatoes a bit. Not too much. But just a bit - so that the salsa can sparkle in some nice juices.

Linking this to My Food Treasures, where the event 'Flavors of Cuisines - Mexican' is being hosted this month and to Julie's page at Erivum Puliyum.