Go Back
Print
Recipe Image
A PatiJinich.com Recipe
Pico de Gallo Salsa
Print
Recipe Yield
4
cups
Ingredients
1
pound
ripe tomatoes
about 3 cups, halved, cored, seeded (optional) and chopped
1/2
cup
white onion
finely chopped
1
jalapeƱo or serrano chile
finely chopped, or more to taste (seeding is optional)
1/2
cup
cilantro
rinsed, drained, lower part of the stems removed, roughly chopped
2 to 3
tablespoons
fresh lime juice
more or less to taste
2
tablespoons
olive oil
optional
1
teaspoon
kosher or sea salt
or more to taste
To Prepare
Place all of the ingredients in a bowl, toss well and serve.
The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!