Pico de Gallo (salsa)

An error has occurred. For more details please view "logs/errors.log".

Pico de Gallo (salsa): Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

5 Roma tomatoes, seeded and finely diced
1/2 large red onion, finely diced
1/2 jalapeño, seeded and finely chopped
1/2 cup (8 g) chopped fresh cilantro (stems and leaves)
3 garlic cloves, minced
1/2 lime, juiced
1/2 teaspoon salt

Cooking Instructions:

In a large bowl, combine the tomatoes, onion, jalapeño, cilantro, and garlic. Add the lime juice and salt and stir to combine. Serve right away or refrigerate until ready to use.

Store leftovers in an airtight container in the refrigerator for up to 5 days.