Pico de Gallo
Fresh chopped tomato salsa with onion, jalapeño, cilantro, and lime.
Serves 4
Prep 10 min
Ingredients
- 4 ripe Roma tomatoes, diced
- 1/2 white onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon salt, or to taste
Steps
Step 1. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl.
Step 2. Stir in the lime juice and salt. Let it sit for 10 minutes so the flavors come together.
Step 3. Taste and adjust the salt and lime. Serve with chips, tacos, or grilled meat.
Where this recipe comes from
Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.