How to Make Pico de Gallo


2 Medium tomatoes

3/4 Cup diced onion

1 Cup minced cilantro

1 Jalapeno (optional)

½ Lime

1 Tablespoon vegetable oil

2 Teaspoon salt


Rinse the following ingredients and place in a container. Mince the cilantro leaves, not the stems. Wearing a glove or using a fork and knife, core and seed the (optional) jalapeno, then mince it. Dice 3/4 cup of onion. Cut the tomatoes in half. If they’re too wet, remove the pulp and seeds. If they’re on the dry side, dice them as is. Squeeze ½ lime into the bowl, add tablespoon of oil, and salt to taste. Mix the ingredients together.

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