Fresh, crisp, and with a touch of heat, pico de gallo goes great with a bag of corn chips or as a sauce for fish or chicken.


½ cup finely diced sweet or white onion
1 garlic clove, finely minced
1 lime
½ tsp salt
1 ½ to 2 Tbsp minced jalapeño peppers
2 cups medium diced plum tomatoes
½ cup roughly chopped cilantro


Cut the lime in half and juice half of it. You should have about 2 Tbsp. In a medium bowl, combine the salt and the lime juice with the garlic and onions, stir, and set aside for a few minutes.
Add the minced jalapeño to the onions and garlic.
 Add the tomatoes and cilantro to the bowl. Stir gently to combine.
Taste the pico de gallo. If needed, add more salt, more cilantro, or more lime juice from the remaining half of the lime.
Cover and let rest for a few hours in the fridge or on the counter to blend the flavors. Best if used the day it is made.