This is my lat­est chem­istry project in the kitchen, espe­cially as I love the fla­vor of fresh salsa and cilantro with my tofu tacos.  Although this is a sim­ple recipe where all you have to do is throw it into a bowl and mix, truly excel­lent pico de gallo salsa is all about the scale and pro­por­tion of ingre­di­ents.  After a few iter­a­tions of adjust­ing the tomato count and the size of the chopped ingre­di­ents, this fresh salsa recipe should get you off to a good start where you can alter it  to suit your taste.

Ingre­di­ents
(Yields approx. 5–6 cups)

• 6 medium-sized roma toma­toes (stems and seeds removed), finely diced
• 1/2 red onion, finely diced
• 1 jalapeño chili pep­per (stems, ribs, seeds removed), finely diced
• 1 ser­ano chili pep­per (stems, ribs, seeds removed), finely diced
• 1 lime
• 1/2 cup chopped cilantro herbs (wash and de-stem leaf from stalk)
• Salt (1 tsp or to taste)
• Fresh ground pep­per (1 tsp or to taste)
• Oregano (2 tsp or to taste)
• Cumin (1 tsp or to taste)

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