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Pico de Gallo
Yields about 3 cups
Servings:
1
cup
Calories:
82
kcal
Ingredients
1 1/2
pounds
red tomatoes, seeded and diced (about 4 tomatoes)
1/2
a large onion, diced (the onion I used was about the size of a softball)
1/2
cup
fresh cilantro leaves, chopped (about 3/4 of a bunch)
3 1/2
tablespoons
freshly squeezed lime juice, about 2 limes
2
jalapeƱo chiles, seeded and diced
1
serrano chiles, seeded and diced
1
teaspoon
sea salt
Instructions
Place all the ingredients in a medium bowl and stir until combined.
Cover with plastic wrap and chill in the refrigerator for 1 hour.
Notes
Adapted and modified from
Marcela Valladolid