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Pico de Gallo
cut into 1/4- to 1/2-inch dice (about 3 cups)
large white onion
finely diced (about 3/4 cup)
serrano or jalapeño chilies
finely diced (seeds removed for a milder salsa)
finely chopped fresh cilantro leaves
lime juice from 1 lime
Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt.
Store for up to 3 days in a sealed container in the refrigerator.