Classic Pico De Gallo

What You’ll Need

• 1 ½ lbs ripe Roma tomatoes, cut into ¼–½ inch dice

• 1 tsp kosher salt (plus more to taste)

• ½ large white onion, finely diced (about ¾ cup)

• 1–2 serrano or jalapeño chilies, finely diced (remove seeds and membranes for less heat)

• ½ cup fresh cilantro leaves, finely chopped

• 1 tbsp fresh lime juice (about 1 lime)

Let’s Cook

1. Salt & Drain Tomatoes
   Toss diced tomatoes with 1 teaspoon of kosher salt. Transfer to a fine mesh strainer or colander set over a bowl. Let drain for 20–30 minutes, then discard the liquid.

2. Mix it Together
   In a bowl, combine the drained tomatoes, diced onion, chilies, cilantro, and lime juice.

3. Taste & Adjust
   Toss gently to mix, then season with additional salt to taste.

4. Serve & Enjoy
   Use immediately for the freshest flavor, or store in a sealed container in the fridge for up to 3 days.