Mexican Take-Out Pico De Gallo - cooking recipe

Ingredients

1 lb ripe tomatoes, seeded and chopped
1/2 medium red onions (1/2 cup) or 1/2 medium white onion, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 garlic clove, minced
1 serrano chili, minced (1 tablespoon)
salt

Preparation

Combine all the ingredients in a medium bowl and toss to blend well.
Season with salt to taste.
Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
The food processor turns everything into a uniform pink mass.
Make ahead: This salsa can be made up to 1 hour ahead.