Ingredients
1 cup finely chopped white onion (approximately 1 small onion)
1 medium jalapeño or serrano pepper, finely chopped, ribs and seeds removed (reduce or omit for less spice, or add more for extra heat)
¼ cup lime juice
¾ teaspoon fine sea salt, and more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)
How to Make Pico De Gallo
In a medium serving bowl, combine chopped onion, jalapeño, lime juice, and salt. Let it marinate for approximately 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl, stirring to combine. Taste and add more salt if needed.
For the best flavor, let the mixture marinate for 15 minutes or refrigerate for several hours. Serve as a dip, using a slotted spoon or large serving fork to avoid excess watery tomato juice. Pico de gallo can be refrigerated, covered, for up to 4 days.
