Ingredients:
• 3/4 pound ripe tomatoes, cut into 1/4 dice (about 3 cups)
• 1/4 large onion, finely diced
• 1 jalapeño pepper, finely diced (seeds and membranes removed for a milder salsa)
• 1/4 cup finely chopped fresh cilantro leaves
• 1/2 tablespoon lime juice
• 1/2 teaspoon Kosher salt
Directions:
• Season tomatoes with salt and toss to combine.
• Combine tomatoes with onion, jalapeño pepper, cilantro, and lime juice.
• Toss to combine.
Note: Pico de Gallo can be stored for up to 3 days in a sealed container in the refrigerator.
