Pico de Gallo

—

in , , ,

Ingredients

  • 1 pound roma tomatoes
  • 1/2 cup finely chopped onion
  • 1/4 cup fresh cilantro chopped finely
  • 1 jalapeno peppers chopped finely, remove pith & seeds if desired
  • 2 tablespoons lime juice or to taste
  • 1/2 teaspoon sea salt or kosher salt

Preparation

  1. Core and chop the tomatoes finely, then add them to a medium bowl. If desired, you can remove the seeds prior to chopping them.
  2. Add the remaining ingredients and toss until combined. Give it a taste and adjust as needed (e.g. add more lime juice or salt).
  3. Let sit for at least 15-20 minutes (up to a few hours) prior to serving for best flavor. It’ll keep in the fridge for a few days. It is quite juicy, so you can always use a slotted spoon to serve it if you want less liquid e.g. if you’re serving it in tacos.

Source: Salt and Lavender – Pico de Gallo