This is a required accompaniment with Meredith’s Fish Tacos, but don’t limit its use to that. Any grilled item with a little south-of-the-border flair will welcome this on the side. Try grilling tuna with just salt and pepper, and then spoon some of the pico de gallo over.
Yield: Makes about 2 cups
1 pound ripe tomatoes, seeded and chopped
½ cup chopped red onions
¼ cup packed chopped fresh cilantro
¼ cup fresh lime juice
2 small cloves garlic, minced
1¼ tablespoons seeded and minced Jalapeño or serrano chiles
Combine the tomatoes, onions, cilantro, lime juice, garlic, and jalapeño in a medium bowl; toss to blend well. Season to taste with salt. Let stand at least 30 minutes at room temperature for the flavors to develop. This is best eaten fresh.