Pico de Gallo
Recipe adapted from Cookie + Kate
Servings: 4 (theoretically)
Ingredients
- 1 cup finely chopped red or white onion, about 1 small onion
- 1/3 cup lime juice
- 1-1/2 teaspoons salt
- 2 medium jalapeño or serrano peppers, ribs and seeds removed, finely chopped (Serranos are usually hotter than jalapeños)
- 2 pounds tomatoes, diced, or grape tomatoes, cut in half
- 1 cup finely chopped fresh cilantro
Instructions
- In a medium serving bowl, combine the chopped onion, lime juice and salt. Let it marinate for about 10 minutes while you chop the jalapeños, tomatoes, and cilantro.
- When the onions have marinated to your liking, add the jalapeños, tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.