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Pico de Gallo

3.8

(2)

Image may contain Plant Flower Blossom Food and Meal
Photo by Christopher Testani

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Recipe information

  • Yield

    Makes about 2 1/2 cups

Ingredients

1/2 medium white onion, diced
2 cups diced tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeño (optional)
Kosher salt

Preparation

  1. Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

TagsSalsaCondimentMexicanLatin AmericanTomatoVegetableOnionRoot VegetableCilantroHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarianRawQuickEasyWeeknight Meals5 Ingredients or FewerNo-CookBon Appétit
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