Pico de Gallo

1. 1

   Cut each tomato in half, remove the seeds and cut lengthwise into thin wedges, then cut the wedges into a fine dice and add to a medium bowl.

2. 2

   Next, finely dice the onion to match the size of the diced tomatoes.

3. 3

   Add about 1/4 cup of diced onion to the same bowl as the tomatoes.

4. 4

   Finely mince the jalapeno and add it to the bowl, adjust the amount of seeds based on how spicy you want your Pico de Gallo.

5. 5

   Add the chopped cilantro and squeeze the juice of one lime all over.

6. 6

   Stir everything around and season to taste with some salt.

7. 7

   Note: Pico de Gallo is best when eaten the same day.

* Per serving · 4 servings · Values may vary.

No additional tips available.