Name: Pico de Gallo
Yield: Makes about 2 1/2 cups
Ingredients: 1/2 medium white onion, diced; 2 cups diced tomatoes; 1/4 cup chopped fresh cilantro; 1 tablespoon minced jalapeño (optional); Kosher salt

Image may contain Plant Flower Blossom Food and Meal

Photo by Christopher Testani

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

1/2 medium white onion, diced

2 cups diced tomatoes

1/4 cup chopped fresh cilantro

1 tablespoon minced jalapeño (optional)

Kosher salt

Preparation

Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Chicken Meatballs With Sesame Green Beans

Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.

Kale and Brussels Sprouts Salad

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.