Pico de Gallo

🔥 Prep

• Dice the 4 tomatoes into small, uniform pieces.
• Finely chop the 1 onion.
• Mince the 1 jalapeno (remove seeds if milder heat preferred).
• Chop the 0.5 cup cilantro leaves.
• Measure out 2 tbsp lime juice.
• Measure out 1 tsp salt.

🔥 Cook

• 1. In a medium bowl, combine the diced tomatoes, chopped onion, minced jalapeno, and chopped cilantro.
• 2. Add the measured 2 tbsp lime juice and 1 tsp salt, then toss the mixture until evenly coated.
• 3. Let the salsa sit at room temperature for 5 minutes to allow flavors to meld before serving. (Optionally, refrigerate for up to 1 hour.)

🔥 Serve

• Serve fresh pico de gallo with tortilla chips as a dip.
• Spoon over grilled chicken, fish tacos, or carne asada.
• Add as a topping for nachos, burritos, or scrambled eggs.
• Pair with a side of Mexican rice and refried beans for a complete meal.