Pico de Gallo: Fresh Tomato Salsa

mexican tomato low fat vegetarian wheat/gluten-free cinco de mayo healthy vegan jalapeño party cilantro lime juice sauce secrets

Roberto Santibañez

Makes 2 cups

Source

Ingredients

3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)

1/3 cup chopped cilantro

1/4 cup finely chopped white onion

1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste

1 tablespoon freshly squeezed lime juice, or more to taste

1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Method

Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.

This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.