Do you love pico de gallo like I do? It’s a classic Mexican dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.

Pico de gallo makes a great party appetizer with or use as a topping for tacos. Huge hit in my house!

hours or even overnight.

5) Serve with a slotted spoon.

Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.

This way, you don’t transfer a ton of moisture with your pico. Say no to soggy nachos!

Ingredients

• 1 cup finely chopped white onion (about 1 small onion)
• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
• ¼ cup lime juice
• ¾ teaspoon fine sea salt, more to taste
• 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
• ½ cup finely chopped fresh (about 1 bunch)

How To Make Pico De Gallo

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the and cilantro.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.