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Pico de Gallo

By Stephan Pyles

4.3

(31)

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

1 1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced

Preparation

  1. Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)

TagsCondimentSauceMexicanLatin AmericanPlum TomatoTomatoVegetableJalapeñoChileOnionRoot VegetableCilantroHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarianEasyQuick30 Minutes or LessMake AheadNo-CookBon Appétit
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