Pico de Gallo
Ingredients
- 1 1/2 pounds ripe tomatoes cut into 1/4- to 1/2-inch dice
- 1/2 large white onion finely diced (about 3/4 cup)
- 1 to 2 jalapeño chilies finely diced (seeds and membranes removed for a milder salsa)
- 1/2 cup finely chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- Kosher salt
Instructions
- In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
- Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.