Pico De Gallo is a salsa I love to keep in my refrigerator. I put it on everything from breakfast to dinner - it is such a versatile topping. Whether you like your salsa hot or mild, this recipe is for you. Fresh, bright and oozing with flavor, your summer tomatoes will shine. You can serve this as an appetizer with tortilla chips, use it to top your tacos, or even incorporate it into your guacamole. This is an easy recipe you will enjoy all summer long!
Pro Tip: Make this the day before you want to serve it. The flavors develop overnight making for a better tasting salsa. But, if you don’t have the time to make ahead of time, this salsa is still tasty as soon as you are done mixing it together.
- 1 lb Roma tomatoes, (3-4 tomatoes), diced
- 1/2 medium onion
- 1 jalapeno pepper, seeded and finely minced (optional if you like it mild)
- 1/2 cup cilantro, chopped
- Lime Juice (Juice from 1-2 limes)
- Kosher salt to taste
- Fresh ground black pepper to taste
- Cutting board
- Kitchen knife
- Medium mixing bowl
- Lime juicer (optional)
The process is easy. First, dice your tomatoes and onions and add them into your bowl. Next, cut your jalapenos in half lengthwise and scrape out the seeds with your knife. Finely mince your jalapenos and add them to your bowl with your tomatoes and onions. Chop your cilantro and stir into your vegetables. Squeeze your limes into the bowl and stir. Taste it and then add salt and pepper to taste. Enjoy right away or cover and refrigerate overnight.