Pico de Gallo (Printable Version)
Tossed-together tomatoes, onion, jalapeno, cilantro, and lime—super zippy with chips or Mexican eats.
# What You'll Need:
→ Herbs and Seasonings
01 -
1/2 teaspoon salt, or whatever tastes right for you
02 -
2 tablespoons lime juice, squeezed fresh from a lime
03 -
1/2 cup cilantro, finely chopped up
04 -
1/8 teaspoon ground black pepper
→ Vegetables
05 -
1 jalapeño, seeded and finely chopped (totally optional)
06 -
1/2 a medium white onion, chopped tiny (makes about a cup); yellow or red onion works too
07 -
1 pound Roma tomatoes, chopped up (3-4 medium tomatoes)
# Step-by-Step Guide:
01 -
You can scoop it up right away, or stash it covered in the fridge for a while so the flavors really kick in. Stir again before you eat and pour off any extra liquid if you want.
02 -
Now, toss in the salt, black pepper, and fresh lime juice. Give everything a gentle turn until it looks mixed up. Taste and see if you want a bit more of anything.
03 -
Start by tossing chopped tomatoes, tiny bits of onion, your minced jalapeño, and cilantro into a mixing bowl.
# Additional Notes:
01 -
This pico tastes best super fresh, but you can cover and keep it in the fridge for 3 days. To keep that nice chunky texture, pour off any liquid before you serve it.