Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups seeded and chopped tomatoes (about 1 1/2 pounds) ((See Note 1))
  • 1 1/4 teaspoons Kosher salt, divided
  • 3/4 cup finely chopped onion (1 medium)
  • 3 Tablespoons finely chopped jalapeño pepper, seeds and membrane removed
  • 2 Tablespoons finely minced Italian parsley or cilantro ((See Note 2))
  • 1 clove garlic minced
  • 1 Tablespoon fresh lime juice (1/2 lime)

Instruction

  • Combine tomatoes and 1 teaspoon of salt in a bowl. Transfer to a wire mesh strainer or colander set in a bowl. Allow to drain for 25 to 30 minutes. Discard liquid. 
  • Combine drained tomatoes with onion, jalapeños, parsley, lime juice, and remaining 1/4 teaspoon of Kosher salt. Toss to combine.
  • Refrigerate in a sealed container (See Note 3).
  • Yield 3 1/2 cups Pico de Gallo.