Homemade Pico de Gallo

Method

1. 1

   Chop tomatoes in halves to remove their seeds, then thinly dice them. Next, thinly dice the red onion.

2. 2

   Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice the jalapeño.

3. 3

   In a medium bowl combine all of the ingredients and mix them with lime juice and salt.

4. 4

   Serve it with your favorite Mexican style dish, in a rice bowl or on fish tacos.

5. 5

   Serve leftovers in the fridge for up to 3 days.