It’s a classic Mexican tomato dip that adds a fresh, healthy, low-calorie boost of flavor to eat with Eggs! Tortilla! Beans! Spaghetti, even with soggy nachos!
INGREDIENTS
- 1 cup chopped white onion
- 1 medium bottle canned jalapeño or serrano pepper
- ¼ cup lime juice
- ¾ teaspoon salt
- 4 large ripe red tomatoes chopped
- ½ cup chopped fresh cilantro about 1 bunch
INSTRUCTIONS
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
- Add a diced avocado to the mixture. We can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.
