Pico de Gallo

Step 1

Dice the tomato and onion and add to a medium bowl. Seed and mince the jalapeño and add to the bowl. Zest the lime and squeeze the juice over the tomato mixture. Add the chopped cilantro and stir to combine.

Step 2

Add salt, to taste. Cover and let the mixture sit for at least 30 minutes before serving, or refrigerate in an airtight container for up to 4 days.