Easy Pico De Gallo
An easy recipe for Pico De Gallo with a chunky blend of tomatoes, jalapeños, cilantro, onion, fresh lime juice, and salt. Perfect as a topping for tacos or delicious scooped up with tortilla chips.
Ingredients
- 3 vine ripened tomatoes diced, or about 5-6 average Roma tomatoes
- 1-2 jalapeños diced, remove seeds and ribs for mild, or include some or all of the seeds and ribs if you like it spicy
- 1/4-1/2 white onion diced
- 1/3 cup fresh cilantro chopped, more or less to taste
- 1 lime juiced
- 1 tsp salt
- optional seasonings: 1/4 teaspoon ground cumin, 1/4 teaspoon ground black pepper
- optional ingredients: 2-3 cloves garlic - minced, 1/2-1 green bell pepper, diced
Instructions
- Dice and chop all ingredients. This vegetable chopper is especially useful in this Pico De Gallo recipe.
- Combine all ingredients in a large bowl. Toss to combine. Cover and refrigerate for 1-2 hours before serving.
- The salt will draw out liquid from the tomatoes. Drain as much or as little of the liquid as you prefer before serving.
- Cover and store any leftovers in the refrigerator for 4-6 days.