Pico de Gallo

MAKES: 2 cups (480 ml) | PREP TIME: 10 minutes


3 tomatoes (about ¾ pound/340 grams), diced

¼ cup (30 grams) diced white onion

½ jalapeño pepper, minced (seed if desired for less heat)

1 handful of fresh cilantro, finely chopped

juice of 1 lime


Mix all the ingredients together in a bowl. Let chill before serving. Store in an airtight container in the fridge and use within 1 week.