Pico de Gallo

1. 1

   Core the tomatoes and cut them in half.

2. 2

   Gently squeeze out most of the seeds, and cut the tomatoes into 1/4-inch (no larger) dice.

3. 3

   Toss the diced tomatoes, onion, cilantro, and jalapeno together in a mixing bowl.

4. 4

   Add the salt and lime juice, then stir in the oil, if using.

5. 5

   Let sit for a few minutes.

6. 6

   The salsa can be made and kept at room temperature for up to 4 hoursno longerbefore serving.

7. 7

   Stir and taste again before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.