Pico de Gallo

PREP TIME: 10 minutes
COOK TIME: 10 minutes

Ingredients
4 cups diced tomatoes, about 6 large tomatoes, finely chopped
1/3 cup minced white onion, finely chopped
2 jalapeños, stemmed and seeded if desired and minced
1/4 cup chopped cilantro
Juice of 3 medium limes
1 1/2 teaspoons kosher salt

Directions
Mix Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.

Chef's notes:

Onion Options: Substitute red onion for a milder flavor or green onions for a fresh, grassy note.

Storage: This salsa is freshest within a day or two, but can be stored in the refrigerator for up to a week.

Spice Level: Adjust heat to your liking. For milder pico, remove jalapeno seeds. For spicier, use a serrano pepper and leave the seeds in.

Serving Suggestions: Besides chips, try on tacos, grilled fish, eggs, or mixed into rice.

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