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pico de gallo

4.0

(3)

www.washingtonpost.com

Your Recipes

Servings: 4

Author : From staff writer G Daniela Galarza

Ingredients

Remove All · Remove Spices · Remove Staples

2 medium ripe tomatoes (12 ounces total), cut into 1/4-inch dice1/2 medium white onion (4 ounces), cut into 1/4-inch dice1 small serrano or jalapeño chile pepper (2 ounces), seeded and cut into 1/4-inch dice (use half for a less-spicy salsa)1 clove garlic, minced or finely grated1/4 cup fresh lime juice (from 2 to 3 limes), plus more as needed1/4 cup (1/2 ounce) chopped fresh cilantro leaves and tender stems1/2 teaspoon fine sea salt or table salt, plus more as needed1 tablespoon avocado or olive oil (optional)

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Instructions

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Step 1

1 In a medium, nonreactive bowl, combine the tomatoes, onion, jalapeño or serrano, garlic, lime juice, cilantro, salt and avocado or olive oil, if using

Step 2

2 Taste, and season with additional salt and/or lime juice, if desired