Food Town Classic Spicy Pico de Gallo

Total Time: 15 minutes
Makes 4 cups

Ingredients

• 1 cup finely chopped white onion (about 1 small onion)
• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice)
• ¼ cup lime juice
• ¾ teaspoon fine sea salt, more to taste
• 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
• ½ cup finely chopped fresh cilantro (about 1 bunch)

Directions

1. 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.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if needed.
3. Let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or on top of grilled meat. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

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Monday – Sunday | 6 a.m. – 10 p.m.