This classic Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice!
Assemble: In a medium bowl, add the tomato, onion, jalapeno, cilantro. Squeeze the lime over top and add a sprinkle of salt. Toss to combine.
Serve at room temperature or chilled.
Makes about 4 1/2 cups.
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
As always feel free to adjust any of the ingredients to suit your taste.