| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 20 minutes |
| Servings |
|
Ingredients
- 1 1/2 lbs tomatoes ripe, cut into 1/4-1/2 inch dice - approx 3 cups
- 1/2 white onion large, finely diced - approx 3/4 cup
- 1 to 2 jalepeno pepper seeded, finely diced
- 1/2 cup cilantro fresh, chopped
- 1 lime juiced
- kosher salt
Ingredients
|
|
Instructions
- Season the tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer set in a bowl and allow to drain for 20-30 minutes. Discard the liquid.
- Combine the drained tomatoes, onion, peppers, and lime juice in a bowl. Toss to combine and season to taste with salt.
Recipe Notes
Pico de Gallo can be stored in a sealed container in the refrigerator for up to 3 days.
Share this Recipe