Ingredients

The following ingredients have 4 Servings
  • 1 cup finely chopped white onion ((about 1 small onion))
  • 1-3 medium jalapeño peppers (ribs and seeds removed, finely chopped (use more or less to suit your tolerance to heat))
  • 1/2 cup finely chopped fresh cilantro ((about 1 bunch))
  • 1/4 cup lime juice ((from about 2 limes))
  • 1 tsp salt ((I use Himalayan salt))
  • 4 cups seeded and finely diced red tomatoes ((about 5-6 medium-large))

Instruction

  • Combine the chopped onion, jalapeño peppers, cilantro, lime juice and salt together in a medium mixing bowl. Set that aside to marinate while you seed and dice the tomatoes.
  • Once all the tomatoes have been diced, place in the bowl with the rest of the ingredients and stir delicately until well combined.
  • Place your pico de gallo in the fridge to marinate for at least 15 minutes or up to several hours to allow flavors to fully develop.
  • Transfer to serving bowl with the help of a slotted spoon to leave excess liquid behind.
  • Pico de gallo is best eaten fresh but will keep well in the refrigerator for up to a few days.