With all the fresh fruit and vegetables at the Farmer's market (I shop at UWS 97th St. on Fridays), it's nice to load up and prepare food that can last the whole week in the refrigerator. As an avid taco muncher, fresh pico de gallo salsa is a staple, not just for tacos, but also as a topping for most meals (salads, sandwiches, soups, rice etc.). You can add other ingredients to make this recipe your own, and add varying amounts of heat according to your palate.
Pico de Gallo
1 medium tomato, diced
1 red onion, diced
1 jalapeno, seeded and diced, optional or 1 habanero (only for the brave)
2 tbsp cilantro, finely chopped
4 scallions, diced
1 red bell pepper, seeded and diced
3 radishes, diced
1 corn on the cob, cooked, discard cob
salt and pepper
1 lemon
2 limes
1 tbsp olive oil
Directions:
In a medium bowl, combine all dry ingredients.
Squeeze lemon and limes.
Drizzle olive oil.
Add salt and pepper to taste.
Mix well, cover and refrigerate.
