This fresh and easy salsa recipe is made from fresh tomatoes, onion, cilantro and lime. You can add jalapeno for kick or leave it out all together. Use it as a dip for chips, or pile it on top of your Mexican favorites like tacos, nachos, burritos and more.
2cupsTomatoesgrape or roma tomatoes preferred
1/2cupdiced yellow onionabout 1/2 large onion
1serrano or jalapeno pepper
1/2cupchopped cilantroabout 1/2 bunch
Dice the tomatoes, onion, and cilantro into small pieces. Wash the jalapeño pepper and remove the stem, seeds and ribs from the pepper and then dice that as well.
In a medium bowl, combine the diced onions, peppers and lime juice together and mix to incorporate the flavors. Then stir in the tomatoes and cilantro and season with salt to taste.
Let chill for 10 minutes or more to allow flavors to meld. Serve with chips or as a topping on your favorite Mexican dish. Enjoy!
Store leftovers in an airtight container in the refrigerator for 3-4 days.To freeze leftovers drain any excess juices and place in an airtight container in the freezer for up to 3 months. Pico de gallo will change texture a bit once thawed but will still be good as a salsa.Dietary Considerations:This recipe is naturally:Gluten free