Pico de Gallo
Ingredients
- 1 cup white onion, finely chopped
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped, add more peppers if greater heat is desired
- ¼ cup lime juice
- ¾ tsp. sea salt, or to taste
- 1-½ pounds ripe red tomatoes), chopped
- ½ cup fresh cilantro, finely chopped
Instructions
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt.
- Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine; taste, and add more salt if the flavors don’t quite sing.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.
- Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico.
Notes
Pico de Gallo keeps well in the refrigerator, covered, for up to 4 days.