Pico de Gallo

Pico de Gallo
half for two people

1 medium sweet onion, diced
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (use as much as you like here)
¼ Cup lime juice
1 tsp salt, more to taste
4 large ripe red tomatoes (about 1.5 lbs), chopped
½ Cup finely chopped fresh cilantro (about 1 bunch)

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt.
2. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
3. Add the chopped tomatoes and cilantro to the bowl and stir to combine.
4. Taste, and add more salt if the flavors don’t quite sing.
5. Let the mixture marinate for 15 minutes or several hours in the refrigerator.
6. Serve with a slotted spoon to avoid transferring too much watery tomato juice with your pico.

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