Description
Pico de Gallo, also referred to as “salsa fresco”, is a cool, crisp, and refreshing topping for almost anything – from guacamole to steak. Or enjoy it as a dip for tortilla chips!
Ingredients
Scale
- 16 oz of red tomatoes diced.
- 1/2 red onion, diced.
- 1/8 cup cilantro finely chopped.
- Juice from 1 whole lime (or 2 TBS lime juice)
- Salt to taste (I use ½ tsp)
- 1 jalapeno (or serrano pepper) seeded and finely minced (optional)
Instructions
- Dice and combine the tomatoes, red onion, and jalapeno pepper in a bowl.
- Add finely chopped cilantro leaves and the juice of one lime.
- Salt to taste and toss gently.
- Cover and chill in the refrigerator until ready to serve. Best if used the same or next day.
DID YOU MAKE THIS RECIPE?
Tag @driftwoodcorner on Instagram and hashtag it #driftwoodcornerrecipes.
Nutrition
- Serving Size: 6
- Calories: 20