Pico De Gallo Recipe

Time15m

Serves4

freshly prepared tomato salad tossed with onion, jalapeño, cilantro and lime juice

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Ingredients

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1
Prepare ingredients
Rinse the tomatoes and cilantro. Dice the tomatoes into small even chunks and finely dice the white onion. Mince the jalapeño, removing seeds for less heat or leaving seeds for more heat. Roughly chop the cilantro leaves, discarding the thicker stems.
2
Combine vegetables
In a medium bowl, combine diced tomatoes, onions, jalapeño, and cilantro. Gently toss to mix without mashing the tomatoes.
3
Season
Pour lime juice over the mixture. Add salt and a pinch of pepper if using. Toss again to evenly distribute the seasoning.
4
Rest and taste
Let pico de gallo rest for 10-15 minutes at room temperature to allow flavors to meld. Taste and adjust lime juice or salt if needed.
5
Serve
Serve fresh with tortilla chips, tacos, or grilled meats. Store any leftovers in an airtight container up to 2 days in the refrigerator.