Pico de Gallo

Servings: about 4 cups
2 large vine-ripened tomatoes, finely diced
1/2 large onion, finely diced
1/3 cup finely chopped cilantro
4 large radishes, finely diced
2 jalapeños, seeded and finely diced
2 tablespoons fresh lime juice
1 garlic clove, minced
3/4 teaspoon coarse salt

Combine all of the ingredients in a bowl and serve.

The Pico de Gallo can be refrigerated overnight.

More Easy Homemade Salsa Recipes

Salsa Tip: Jalapenos are the most recognizable and widely used of all Mexican chiles. Almost every Mexican table will not be without a small bowl of jalapenos from a can, pickled in escabeche with carrots and onions.