A handful of fresh ingredients, tomatoes, white onion, jalapeno, lime juice and a knife and a bowl. If you have these simple things, you have the makings for classic Pico De Gallo.
Pico De Gallo is a Mexican salsa, also known as salsa fresca. Mix chopped tomato and onion with fresh cilantro and a few squeezes of lime juice. Minced jalapeño brings the desired amount of heat.
Let it rest for 10 minutes to meld the flavors. This Easy Pico de Gallo will last for up to 4 days stored in the refrigerator.
White onion is the preferred onion to use here for its bright, crisp, yet mild flavor. Roma tomatoes are classic for their firmness, but any tomato will do I used cherry tomatoes sliced in half.
Happy eating,
~Monique
Easy Pico De Gallo
1 to 1 1/2 lbs of tomatoes, diced (about 5 Roma tomatoes or 2 pints cherry tomatoes)
1 cup chopped white onion
1 jalapeno, minced (as much or as little as desired for heat)
1/2 a bunch of cilantro, chopped
1/4 cup lime juice
1/2 tsp sea salt
Dice the tomatoes and onion. Mince the jalapeno (remove the seeds for less heat) and cilantro. Toss everything with the lime juice and salt.
Let sit for 10 -20 minutes on the counter or up to 1 day in the refrigerator to allow the flavors to meld. Taste and adjust the salt as desired. Keeps for up to 4 days.
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