Pico de Gallo (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 jalapeño, minced (seeded, optional)
02 -
Half a white onion, chopped fine (swap to yellow or red if that's what you've got)
03 -
About 1 pound Roma tomatoes (3 or 4 medium), cut into small pieces
→ Herbs and Seasonings
04 -
A handful of cilantro, minced (about half a cup)
05 -
Juice from 1 fresh lime (about 2 tablespoons)
06 -
1/8 teaspoon black pepper
07 -
Salt (start with half a teaspoon, add more if you want)
# Steps to Follow:
01 -
Eat it right away, or pop it in the fridge covered. The flavors get even better if you let it sit a bit. Before serving, give it a quick stir. If there's extra juice pooled at the bottom and you want it gone, just pour it off.
02 -
Pour in lime juice, toss in the salt, and sprinkle over black pepper. Stir it all gently so everything mixes up well. Give it a taste and tweak the seasonings if you like.
03 -
Drop in the tomatoes, onion, jalapeño, and cilantro into your bowl. All at once. No need to be fancy.
# Additional Tips:
01 -
It's tastiest right when it's fresh, but you can stash leftovers in a sealed container in the fridge for up to three days. If extra liquid shows up, just drain it off before eating so things stay crisp.