Ingredients
- 2 cups Roma tomatoes, diced (3-4 tomatoes)
- 1 cup white onion, finely diced (1/2 large onion)
- ¼ cup jalapeno, seeds removed and minced (1 jalapeno)
- ¼ cup fresh cilantro, finely chopped
- 1 teaspoon Kosher salt (or more to taste)
- juice of 1 lime (or more to taste)
Instructions
- In a medium bowl, add the tomatoes, onion, jalapeno, and cilantro. Squeeze the juice from 1 lime into the bowl and sprinkle with salt. Stir to combine ingredients and taste. Add more lime juice and salt as necessary. Serve immediately.
Notes
- If you like your Pico de Gallo nice and spicy, cut up the jalapeno whole. If you want a more mild heat (which is how I prefer it), cut the jalapeno in half lengthwise and scrape out all the seeds and membranes from inside the pepper.
- If you're serving the Pico de Gallo with tortilla chips, taste them together first before adjusting the salt level. The chips will add to the saltiness. Then add more lime juice and salt to your liking!