Pico de Gallo
A vibrant and healthy dish combining fresh tomatoes, jalapeño, and herbs, perfect for meal prep or family gatherings.
Ingredients
For the Pico de Gallo
- 2 cups Plum Tomatoes Rinsed and chopped.
- 1-2 pieces Jalapeños Seeded and finely chopped.
- 1/2 pieces White Onion Chopped.
- 1/2 cup Fresh Cilantro Finely chopped.
- 1 pieces Lime Juiced.
- 1/2 teaspoon Kosher Salt To taste.
Instructions
Preparation
- Wash the vegetables, rinse the plum tomatoes, and pat them dry.
- Chop the tomatoes into small, bite-sized pieces and place in a large mixing bowl.
- Seed and finely chop the jalapeños and add them to the bowl.
- Chop the white onion and add it to the mixing bowl.
- Finely chop the cilantro and mix it into the ingredients.
- Juice the lime over the mixture.
- Add kosher salt and mix to combine all ingredients.
Cooking
- Heat a medium pot over medium heat, then add the tomato mixture from the prep phase.
- Stir occasionally, letting it simmer for about 15 minutes until softened.
- Keep the dish from sticking by adding a splash of water if necessary.
- Taste and adjust seasoning as needed.
Serving
- Remove from heat once the desired consistency is reached.
- Serve warm in bowls, garnished with fresh cilantro leaves and lime wedges.
- Pair with your favorite protein source like grilled chicken or beans.
Notes
For a milder version, use just one jalapeño. Leftovers store well in an airtight container in the fridge for up to 3 days.