Classic Pico de Gallo

Name: Classic Pico de Gallo
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup finely chopped white onion (about 1 small onion); 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat); 1/4 cup lime juice; 3/4 teaspoon fine sea salt, more to taste; 1 1/2 pounds ripe red tomatoes (about 8 small or 4 large), chopped; 1/2 cup finely chopped fresh cilantro (about 1 bunch)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Cookie and Kate

pico de gallo healthy dip recipe

Ingredients

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1 cup finely chopped white onion (about 1 small onion)1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)1/4 cup lime juice3/4 teaspoon fine sea salt, more to taste1 1/2 pounds ripe red tomatoes (about 8 small or 4 large), chopped1/2 cup finely chopped fresh cilantro (about 1 bunch)

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Instructions

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Step 1

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Step 2

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

Step 3

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.