Pico de Gallo

Pico de Gallo

Yield: 2.5 cups


  • 2 cups tomatoes, diced

  • 1/2 cup yellow onion, diced

  • 1/4 cup cilantro, finely chopped

  • 1 serrano or jalapeno pepper, seeded and finely minced

  • 2 tablespoons lemon juice, plus more to taste

  • 1 clove garlic, crushed

  • 1 teaspoon sea salt, plus more to taste


  1. Combine all the ingredients in a bowl and slow the flavors to mingle for at least 1 hour.

  2. Keep in the refrigerator for up to 3 days.

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