The Top Five Salsa Recipes for Cinco de Mayo

Pico de Gallo

This raw Mexican medley of chiles, onions and tomatoes is most often served with tortilla chips. the name literally tranlates to "rooster's beak," rumored to be named after the shape of the chiles used to make it.

Ingredients:
1 lb. ripe red tomatoes, finely diced (with juice)
½ cup finely diced white onion
½ cup seeded, finely diced cucumber
3 tbsp. chopped cilantro
4 serrano chiles, seeded and very finely diced
1½ tbsp. freshly squeezed lime juice
2 cloves garlic, minced
½ tsp. salt

Preparation:
In medium, nonreactive bowl, stir together all ingredients to combine. Adjust seasonings to taste. Let stand 30 minutes before serving with tortilla chips or using in any recipe that calls for fresh salsa. Makes about 2 ½ cups.