Directions:
Marinate the onion and jalapeño:
In a medium bowl, combine the chopped onion, jalapeño, lime juice, and salt. Let sit for 5 minutes while you chop the tomatoes and cilantro.
Add the tomatoes and cilantro:
Stir in the chopped tomatoes and cilantro and mix well. Taste and adjust the seasoning with more salt if necessary.
Let the flavors develop:
For the best flavor, let the mixture marinate for 15 minutes before serving. You can also refrigerate for a few hours or overnight.
Serving and storing:
Serve with a slotted spoon or large fork to drain off any excess tomato juice. Pico de Gallo will keep well in the refrigerator, covered, for up to 4 days.
Enjoy this fresh and spicy salsa with your favorite dishes! 🌮🍅
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