Pico de Gallo is probably the most famous of any salsas. You can make it chunky or smooth.
* You can roast the tomatoes for great flavor. Heat a skillet over medium high heat. Place whole tomatoes in the skillet and toast the outsides until the skin begins to break and split apart. Remove from heat and continue with recipe.
** I prefer red onion for the color.
If you prefer smooth salsa as opposed to chunky, whirl everything in a blender.
Photo credit: (c) Can Stock Photo / fanfo
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