Description
This pico de gallo is so zesty, fresh, and flavorful! It’s nutritious and perfect in any tacos, burritos, bowls, salads, or as an appetizer with chips. Yum!
Ingredients
Units
Scale
- 1.25 lb vine ripe or roma tomatoes, de-seeded and diced
- 1/2 medium red onion, finely diced
- 1 medium bunch cilantro, chopped
- 1 small jalapeno pepper, de-seeded and chopped (optional)
- 1 1/2 Tbsp lime juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- De-seed and dice the tomatoes. Finely dice the red onion, and chop the cilantro. Chop the jalapeño, carefully removing core and seeds.
- Combine everything in a medium glass bowl. Pour in lime juice and add the salt and pepper.
- Stir to combine, cover and chill in the fridge for at least 30 min. Enjoy with your favorite tortilla chips, on tacos, burritos or salads!
Notes
You can make the pico ahead of time and keep it in the refrigerator overnight. This will allow all the flavors to intermingle
Pico will stay fresh in the refrigerator, if stored in an airtight container, for about 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Side
- Method: Chop
- Cuisine: Mexican