Pico de Gallo

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Two peas & their pod

Total Time

10 minutes

Prep Time

10 minutes

Rating

(4)

Ingredients

2 cups medium diced tomatoes, seeds removed (about 1 ½ pounds)
1/2 large white onion, diced
1-2 large jalapeño peppers, seeds removed and minced
1/2 cup chopped cilantro
Juice of 1 large lime, 2 tablespoons
Kosher salt, to taste

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Preparation

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Step 1

In a large bowl, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir and let the salsa sit for 30 minutes for the best flavor. Stir again and serve with tortilla chips or with any Mexican meal.

Step 2

Note-you can serve the salsa right away, but it is best after it sits for a while and the flavors have time to meld. This pico de gallo is best the day it is made, but you can keep it in a container in the fridge and enjoy the next day.

Chef’s notes

Pico de gallo is best the day it is made.

You can adjust the number of jalapeños based on your spice preference.

Ensure all ingredients are fresh and top quality, especially ripe tomatoes.

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Pico de Gallo

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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