Ingredients
- 3 medium Untiedt’s slicing tomatoes diced
- 1/2 onion finely chopped
- 1 jalapeno seeded and finely chopped (use only as much as you desire, the more you use, the spicier the pico will be)
- 1/2 cup chopped fresh cilantro
- 1 lime
- 1 tsp salt
- 1/2 tsp pepper
Directions
- In a medium bowl, mix together the diced tomatoes, onion, jalapeno pepper, and cilantro.
- Squeeze the juice of one lime over the top of the mixture.
- Add the salt and pepper and mix together one last time.
The Pico de Gallo can be enjoyed right away or placed in a covered container in the refrigerator to marinate overnight. Use within 3 days for best taste.