Pico de Gallo

A fresh chopped tomato salsa with onion, jalapeno, cilantro, and lime. Drain briefly to prevent excess liquid, then chill so the flavors meld before serving.

Prep: 20 min · Cook: 0 min · Yield: 6 · Method: No-Cook

Ingredients

• 1.5 pounds roma tomatoes
• 0.5 medium yellow onion
• 1 medium jalapeno
• 0.5 cup fresh cilantro
• 3 tablespoons fresh lime juice
• 0.75 teaspoon kosher salt

Cooking instructions

1. Core the tomatoes, remove their seeds if especially juicy, and dice them into 1/4-inch pieces. Finely dice the onion and jalapeno, and finely chop the cilantro. (about 10 min)
2. Add the tomatoes, onion, jalapeno, cilantro, lime juice, and salt to a bowl. Stir gently until evenly combined. (about 3 min)
3. Transfer the salsa to a fine-mesh strainer set over a bowl and let it drain for 5 minutes, stirring once, to remove excess tomato liquid. Return the salsa to the bowl and discard or reserve the liquid for another use. (about 5 min)
4. Cover and refrigerate for at least 30 minutes before serving. Stir, taste, and adjust the salt or lime juice as needed. Serve chilled or slightly cool, ideally within 24 hours. (about 30 min)