Pico De Gallo Recipe

Time45m

Serves4

Make Pico De Gallo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Ingredients
Rinse the tomatoes, jalapeño, and cilantro under cold water. Pat them dry with a clean towel.
2
Chop the Tomatoes
Remove the stems and seeds from the tomatoes. Dice them into small pieces and place them in a mixing bowl.
3
Chop the Onion
Peel the red onion, cut it in half, and finely chop one half. Add the chopped onion to the bowl with tomatoes.
4
Chop the Cilantro
Finely chop the fresh cilantro leaves and add them to the mixture.
5
Prepare the Jalapeño
Remove the stem and seeds from the jalapeño (if you prefer less heat). Finely chop the jalapeño and add it to the bowl.
6
Juice the Lime
Cut the limes in half and squeeze the juice over the mixture in the bowl. Be careful to avoid seeds.
7
Season the Pico de Gallo
Add salt and black pepper to the mixture. Stir well to combine all the ingredients evenly.
8
Chill and Serve
Cover the bowl with plastic wrap and let the pico de gallo sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips or as a topping for tacos.