Pico de Gallo

1. 1

   Dice your tomatoes and onion into equal size pieces.

2. 2

   Remove ribs and seeds from jalapeno, then dice into small pieces.

3. 3

   Reserve some of the seeds if you like some extra heat.

4. 4

   Add chopped vegetables and juice from the lime into a bowl.

5. 5

   Toss to combine and taste for needed salt and pepper.

6. 6

   Mix in your chopped cilantro and serve with some chips on the side!

7. 7

   Pico de gallo is best used the same day.

* Per serving · 4 servings · Values may vary.

No additional tips available.