Pico de Gallo
This easy Pico de Gallo recipe is a Texas tradition as a dip with tortilla chips or with your favorite Mexican dish.
- 1 large ripe tomato, chopped
- 1/2 onion, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 jalapeño pepper, diced, include seeds and membranes for more heat
- 1 lime, fresh squeezed
- 1/2 teaspoon salt
Chop tomato, add to small non-metallic bowl. Chop the onion and cilantro leaves and add to bowl. Remove stem from jalapeño pepper. Dice pepper, keeping seeds and membranes for a spicier Pico de Gallo. Add to bowl. Squeeze lime and add juice to bowl, along with salt. Mix all ingredients well. Let stand for 5 minutes before serving.