Servings 4 cups
Ingredients
- 4 large red tomatoes, cored and small diced
- 1/2 medium white onion, small diced
- 1/4 cup chopped fresh cilantro
- 1 medium jalapeño, stemmed, seeded (optional) and small diced
- 1 Tablespoon fresh lime juice
Instructions
- In a medium bowl, combine the diced tomatoes, onions, cilantro and jalapeño.
- Add the lime juice and a large pinch of kosher salt on top then stir to combine. Serve immediately, or for best flavor, cover and let sit at room temp (or in the fridge) for a minimum of 30 minutes and up to overnight.
Notes
- Roma tomatoes are most classic in this recipe, but any ripe (MUST BE RIPE!) red tomato will work, I’ve even done it with cherry/grape tomatoes in a pinch.
- When cutting the tomatoes, I prefer to remove the seeds, but it’s not necessary.
- Letting this marinate for a minimum of 30 minutes (or overnight) will produce the best flavor.
- Tweak the spice factor by keeping or omitting the seeds in the jalapeño.
- Storage: Store leftover pico de gallo in an airtight container in the fridge for up to 3 days. The flavors continue to develop as it sits, but the tomatoes will release more juice over time. If needed, drain off excess liquid before serving and give it a good stir.
-
★ Did you make this recipe? Don't forget to give it a star rating below!