Categorized:
- Appetizers & Salads
- Mexican and Southwestern
- Sides & Sauces
Tagged:
- cilantro
- garlic
- jalapeno
- limes
- onions
- tomatoes
Pico de Gallo
Ingredients
- 1 lb roma tomatoes, diced small (about 6 medium)
- 2/3 cup finely chopped yellow onion*
- 1/3 cup finely chopped cilantro
- 1 small jalapeno**, seeded and minced (2 Tbsp)
- 1 small garlic clove, finely minced (3/4 tsp)
- 2 1/2 Tbsp fresh lime juice
- Salt, to taste
Instructions
- Add tomatoes, onion, cilantro, jalapeno, garlic, lime juice to a mixing bowl and toss while seasoning with salt to taste.
- Serve right away or store in refrigerator up to 4 days. Use a slotted spoon to serve if you don’t want the excess moisture.
Notes
- *I like to chop onion then place in a fine mesh sieve and rinse under cool water to remove harsh bite, then drain well. Red onion can be substituted for yellow onion.
- **For a spicer option try it with a serrano pepper.
- Try it with a diced avocado for extra flavor!
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