- 1 cup fresh plum tomatoes finely diced
- 1/4 cup red onion minced
- 1 tablespoon fresh cilantro minced
- 1 teaspoon jalapeño pepper deseeded and minced
- 2 limes juiced
- kosher salt to taste
- Prepare your mise en place.
- Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.