Classic Pico de Gallo

Tomato season calls for frequent salsa making to complement [r_carne_asada] off the grill.

Prep Time: 15 Minutes

Yield: 1 Quart


3 cups tomatoes, diced

¾ cups yellow onions, finely diced

1 jalapeno, finely diced

1 bunch cilantro, chopped

2 limes, juiced

½ tablespoon garlic, finely chopped

2 teaspoons kosher salt


Combine all of the ingredients into a bowl and mix until well incorporated

Chill and allow to marinate for a couple hours or overnight


Easily switch this up to a mango salsa by replacing the yellow onion with red onion and tomatoes with mango