Spicy Small Batch Pico de Gallo.

One of the many benefits to living in the Washington Heights neighborhood is the ready access to fresh produce. There is never a shortage of limes, cilantro, or avocados. Though lets all take a quick moment to collectively sigh at how terrible winter tomatoes are.
A few nights ago I was in the mood to brighten up a dreary January night with something fresh and zingy. The following recipe is a bit spicier than most but you can adjust any of the ingredients to suit your tastes. The most important thing is to use fresh everything!

Spicy Pico de Gallo

4 to 5 -Roma Tomatoes
1 -Medium Yellow Onion
1- Jalapeno Pepper
3- Large Cloves Garlic
2-Lemons
1- Lime
4-Tablespoons Fresh Cilantro
Course Salt
Pepper

1. Seed and chop tomatoes.Romas are the easiest to seed and chop but I wasnt to thrilled by the color and scent of the ones I got at the supermarket today.
2. Finely chop Onions and seeded Jalapenos. I like to use regular old cooking onions but many people like to use red onions. Either way it will work. Pico de Gallo is usually not a very spicy salsa but my sister likes it with a kick. If you don't want too much spice, use half a jalapeno instead of a whole. And use FRESH not canned!

3. Add garlic. You can use as many or as few cloves as you like. I usually like to chop mine but in homage to my friends over at Garlic Press and Co, I will use the awesome press my aunt gave me for Christmas.

4. Add the juice of 1 lime and 2 lemons. Most people use only lime but I admit I am not a huge lime fan. They tend to be too sweet for me so I like to add lemons!

5. Add chopped cilantro and a generous amount of salt and pepper.

Let the salsa sit for at least 3 hours or if you have time over night!

Tastes even better if you eat it while listening to Rodrigo y Gabriella. Check em out!

Enjoy!
~K