Photo by jeffreyw
This simple salsa is a constant on Mexico’s culinary landscape. The name changes from region to region (pico de gallo in the north; salsa mexicana in the south), but the basic elements—tomatoes, crisp white onions, and fiery green and red peppers so luscious that eating them is almost carnal—remain the same.
Step 1: Cut the tomatoes, onion, and peppers into 1/4-inch dice. (You can soften the bite of the peppers by scraping out the veins and seeds.) Place the tomatoes, onion, and peppers in a serving bowl.
Step 2: Add the cilantro, lime juice, and salt and toss to mix. Taste for seasoning, adding more lime juice and/or salt as necessary.