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)
-¼ cup lime juice
-¾ teaspoon fine sea salt, more to taste
-1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
-½ cup finely chopped fresh cilantro (about 1 bunch)
Instructions
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.
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.
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.
Notes:
Change it up: Add a diced avocado to the mixture, or see my list provided above the recipe for alternatives to tomatoes.
Cilantro haters: You can significantly decrease the amount of cilantro used, or omit it completely if you insist! I don’t recommend substituting parsley here.