Pico de Gallo
Ingredients for Pico de Gallo
| Ingredient | Quantity | How |
|---|---|---|
| White onion | 1 cup | finely chopped |
| Jalapeño | 1 medium | finely chopped, ribs and seeds removed |
| Lime juice | ¼ cup | freshly squeezed |
| Salt | ¾ tsp | fine, adjust to taste |
| Tomatoes | 680 g | chopped (about 8 small or 4 large) |
| Fresh cilantro | ½ cup | finely chopped |
Method for Pico de Gallo
Step 1
In a medium bowl, combine 1 cup finely chopped onion, 1 finely chopped jalapeño, ¼ cup lime juice, and ¾ tsp salt. Let marinate about 5 minutes.
Step 2
Stir in 680 g chopped tomatoes and ½ cup chopped cilantro. Taste and adjust with additional salt if desired.
Step 3
Rest mixture for at least 15 minutes in the refrigerator before serving.
Notes:
Store in an airtight container in the refrigerator for up to 4 days. Serve with a slotted spoon or fork to reduce excess liquid.