Pico de Gallo made with tomatoes, onion, jalapenos, lime juice and cilantro
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: American
Keyword: homemade fish tacos, pico de gallo
Servings: 6
Author: Laura Warnke
Ingredients
3cupsseededdiced tomatoes (1 seeded medium tomato = about 1/2 cup chopped)
1/2cupdiced red onion
2Tablespoonsfresh jalapenosdiced small
2Tablespoonsminced garlic
Juice of 2 fresh limes
4Tablespoonsfresh cilantro
Fresh ground salt and fresh cracked pepper to taste.
Instructions
To seed a tomato, place on a cutting board with the stem facing up. Roll the tomato on to its side so the stem is now facing to the left or right. Slice the tomato in half through the fleshy middle section. Using a small spoon, scoop out the seeds, core and liquid center. Seeding a tomato helps remove excess liquid.
Dice the tomatoes.
In a medium glass bowl, combine the diced tomatoes and all ingredients. Stir together well. Refrigerate 30-60 minutes to allow the flavors to develop. This is great on tortilla chips too.