What's your trick for irresistible, perfectly-balanced pico de gallo/fresh salsa?
I just made the best batch of my life. I had a bunch of very fresh, local spring onions a friend gave me so I put a lot in...more than twice what I usually do. The pico came out AMAZING!
Approximate recipe was 3 tomatoes (diced), 2 handfuls chopped cilantro, 2 cloves minced garlic, 4 spring onions (white and green parts), one tablespoon vinegar, two tablespoons olive oil, half a lemon, 1/4 tsp hot chili powder and a generous pinch of salt.
I can not stop eating it. Now I'm curious to know what others do to thiers.
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