Fresh Pico de Gallo Print this recipe
These proportions are approximate—you can vary the amounts according to taste.

2 medium sized ripe tomatoes, diced, or one 15 oz can diced tomatoes, drained (the diced tomatoes
with jalapenos added work nicely for this also).
1 jalapeno, seeded, cored, and finely diced
1 small onion or ½ large red onion, finely chopped
¼ cup finely chopped fresh cilantro
Kosher salt and freshly ground black pepper
Squeeze of lemon juice

Mix all ingredients in a serving bowl. Excellent fresh, but even better if it first has a chance to
macerate in the fridge for an hour or more.