Pico De Gallo
Fresh, chunky Pico De Gallo made with tomatoes, onion, jalapeño, cilantro, lime, and salt. This easy homemade salsa is perfect for tacos, bowls, nachos, grilled meats, and seafood.
Servings: 6
Calories:
Ingredients
- 2 off the vine tomatoes diced
- 1/2 small white onion thinly diced
- 1 jalapeño thinly diced (we like our food spicy so I didn’t remove the seeds or veins)
- 1/4 cup cilantro chopped
- 1 Lime juiced
- 1/2 tsp Natural Ancient Sea Salt
Instructions
- Add all of the ingredients to a bowl
- Mix and stir to incorporate
Notes
For less heat: Remove the jalapeño seeds and veins before dicing.
For the best texture: Dice the tomatoes, onion, and jalapeño small so the pico scoops easily.
To keep it from getting watery: Use firm tomatoes, salt close to serving time, and spoon off extra liquid if needed.
Best served fresh: Store leftovers in the refrigerator for 1 to 2 days, but enjoy it the same day for the freshest texture.
For the best texture: Dice the tomatoes, onion, and jalapeño small so the pico scoops easily.
To keep it from getting watery: Use firm tomatoes, salt close to serving time, and spoon off extra liquid if needed.
Best served fresh: Store leftovers in the refrigerator for 1 to 2 days, but enjoy it the same day for the freshest texture.
