Pico de Gallo
Servings: 4 people
- 1 pound (450 grams) tomatoes ripe, about 4 to 5, cut into small dice
- 1 small (1 medium) white onion chopped
- 2 fresh (2 fresh) jalapeños more or less to taste
- ½ cup (12 grams) cilantro chopped
- 1 large (1 large) lime the juice
- ¾ teaspoon (¾ teaspoon) sea salt more or less to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- Chop 1 pound tomatoes, 1 small white onion, and 2 fresh jalapeños into small dice and add them to a mixing bowl.If the tomatoes are watery, discard some juice and seeds.Add ½ cup cilantro (chopped), the juice from 1 large lime, ¾ teaspoon sea salt, and ⅛ teaspoon black pepper.
- Toss until combined, taste and adjust, and let marinate for 15 minutes to 1 hour before serving.
Nutrition information is for 1 serving of pico de gallo out of 4 servings.
SUBSTITUTIONS
Tomatoes: We recommend vine-riped or Roma tomatoes from a farmer's market.
White onion: Substitute red onion.
Lime juice: Substitute lemon juice.
Cilantro: Keep it out if you don't like its flavor.
Jalapeños: Substitute serrano peppers for more heat.
Optional add-ins: add corn, diced mango, pineapple, avocado, and bell pepper.
STORAGE
Make ahead: You can make pico de gallo up to 24 hours ahead, and we recommend making it at least 15 to 30 minutes before serving it to allow the flavors to meld. However, I wouldn’t go beyond the 24-hour mark, as the tomatoes will get mushy.
Refrigerator: Store leftovers in an airtight container for 1 – 2 days. Not suitable for freezing.
