Fresh Pico de Gallo
This Pico de Gallo is colorful and fresh. Perfect to dip with tortilla chips, use as a fresh salsa or use as a topping for Mexican dishes (or just eat with a spoon!).
Makes about 4 cups
(1/2 cup) servings
Beth, The Butcher's Wife
roma tomatoes, seeds removed, diced
medium, white onion, chopped/diced
jalapeno, seeds removed, chopped
for more heat leave the seeds
I use 1, but add to your taste
or more to taste
Quarter your roma tomatoes, remove the seeds as best as you can, and chop/dice. Add to a bowl.
Chop/dice your white onion. Add to the bowl.
Chop your cilantro and jalapeno. Add to the bowl.
Squeeze your fresh lime (as much or as little as you like) and add your kosher salt (as much or as little as you like).
Mix well. Serve with your favorite Mexican dishes or as a dip with tortilla chips.
This Pico will keep in your fridge for up to 4 days. The juices tend to sink to the bottom after a while so you will need to stir it when you use it again.
You can adjust anything in this Pico de Gallo that you like, adding more or less of the ingredients to your liking.
The Butcher's Wife