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Epicurious

Pico de Gallo

Recipe information

  • Yield

    Makes 4 cups

Ingredients

Preparation

  1. Toss together 1/2 small white onion, cut into small dice, 4 plum tomatoes, cut into small dice, 3 finely chopped jalapeños (remove seeds and ribs for less heat), 1/4 cup coarsely chopped cilantro, 1 minced garlic clove, 2 tablespoons fresh lime juice, and 1 teaspoon coarse salt (or more to taste). Let sit at room temperature for 1 hour before serving to allow the flavors to meld.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
TagsSalsaCondimentMexicanLatin AmericanNut FreeGluten FreeDairy FreeVegetarianVeganEasyCookbooks
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