Pico de Gallo

dip tomato onion jalapeño garlic cilantro lime

Rick Martinez

Makes about 2 cups

Source

Ingredients

2 large tomatoes, preferably heirloom, chopped

¼ onion, chopped

2 jalapeños, finely chopped

1 garlic clove, finely grated

⅓ cup cilantro leaves with tender stems, finely chopped

3 tablespoons fresh lime juice

Kosher salt

Method

Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.