Pico de Gallo
- Prep 10 minutes
- Total 10 minutes
Pico de Gallo is a dips recipe on Avoteb. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 3 cups diced Roma tomatoes (about 6 tomatoes)
- 2/3 cup diced white or red onion (about half of a medium white onion)
- 2/3 cup chopped fresh cilantro, loosely packed
- 1 to 2 jalapeño peppers, stemmed, cored and finely diced
- 1 lime, zested and juiced
- 1 teaspoon sea salt
- (optional) 1/4 teaspoon ground cumin
Method
Mix all ingredients in a large bowl and toss until evenly combined.
Plate while it is hot, or refrigerate in a sealed container for up to 2 days. (Pico de gallo is best eaten fresh.)
