Description
This fresh and easy Pico de Gallo recipe will be a hit in your house!
Ingredients
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Tomatoes (4 Roma or 3 small vine ripe – about 1 pound)
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1 cup onion, chopped finely
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1 jalapeño, seeded and chopped finely
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½ cup fresh cilantro, snipped and loosely packed
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½ teaspoon finely shredded lime peel
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Juice from freshly squeezed lime
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¼ teaspoon ground cumin
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Salt to taste
Instructions
- Chop the Tomatoes (3 small on the vine or 4 Roma), 1 onion, 1 Jalapeño (no seeds), and Cilantro.
- Zest 1 Lime and squeeze the juice from it. Add both to the bowl.
- Combine all ingredients from above in a large bowl then add the cumin and salt (to taste). Now mix all ingredients well.
- Transfer to a sealed container and place in the refrigerator, or serve immediately.
- It is best to eat it fresh but it will keep for 3 days.
- Serve with tortilla chips or on top of tacos, quesadillas, or other Mexican dishes.
