Ingredients
- 1 cup white or red onion, finely chopped (about 1 small onion)
- 1 jalapeño or serrano pepper, ribs and seeds removed, finely chopped (add some of the seeds or use extra peppers if you like it hot, or decrease all together, if you don't like it too spicy)
- ¼ cup lime juice
- ¾ teaspoon fine sea salt, more or less to taste
- 1 ½ pounds tomatoes, chopped (about 8 small or 4 large. Make sure the tomatoes are nice and ripe)
- ½ cup cilantro, finely chopped (about 1 bunch)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
We hope you enjoy this recipe!
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