Pico de Gallo

Pico de Gallo

1 pound (3-4 medium) diced tomatoes (see note below) 

1/2 medium onion, chopped (about 1 cup)

1 jalapeno pepper, seeded and finely minced 

1/2 cup cilantro, chopped

2 tablespoons fresh lime juice (1 lime)

1/2 teaspoon salt, or to taste

1/8 teaspoon black pepper

Combine all of the ingredients in a bowl. Store in a covered container in the refrigerator. 

Note on tomatoes

I like to remove the pulp from the tomatoes, then cut into strips and chop. This keeps the salsa from becoming too watery.