Pico de Gallo

from ButterYum

INGREDIENTS

  • 1 pound roma tomatoes, seeded and finely chopped

  • 1/2 cup finely chopped red or white onion

  • 1 jalapeno, seeded and finely minced

  • juice of 1 lime

  • l/4 cup (or more) freshly chopped cilantro

  • kosher salt to taste

DIRECTIONS

  • Toss all ingredients together about 15 minutes before serving.

NOTES

  • Pico is best served fresh so try not to make more than you’ll need (the texture will soften and the colors will dull with time).

  • If you do have leftovers, store them in the fridge in an airtight container to prevent flavors from transferring to other foods.

  • Leftover Pico De Gallo is great stirred into guacamole or macaroni and cheese.