Pico de Gallo is all about fresh. You can serve this with anything from fish, to tortilla chips, to chicken or beef – or topping off a salad. It’s a great addition to bring to the summertime picnics and BBQ’s.
4 roma tomatoes, seeded and diced
1/2 medium sized purple onion, diced
1 small jalapeno, seeded and finely diced
3 tablespoons fresh cilantro, minced
1 lime, juiced
sea salt, to taste
Seed and remove the liquid from the centers of the tomatoes as best as you can – then dice them and the onions up. Then seed and dice up the jalapeno. Add the vegetables to a bowl. Mince the fresh cilantro, add to the vegetables along with the lime juice and salt and mix together. Yield about 2 cups. Store in the fridge.