Pico De Gallo

1 ½ lbs. roma tomatoes (about 6 – 7 medium), seeds removed and finely diced (about 3 cups)

1 small white onion, finely diced (about 1 ½ cups)

1 jalapeno, seeds removed and finely diced

¼ – ½ cup cilantro, chopped and loosely packed

2 limes, juice of

Generous pinch of mineral salt

In a medium bowl, add the tomato, onion, jalapeno, cilantro. Squeeze the lime over top and add a sprinkle of salt. Toss to combine.
Serve at room temperature or chilled.
Makes about 4 ½ cups.
Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
As always feel free to adjust any of the ingredients to suit your taste.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌶️Salsa

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🎊Party

Season🔁Year-round

DifficultyVery Easy ⏰ 10m