I’m not a fan of cilantro, and I really dislike raw tomatoes, so I was surprised by how much I like this pico de gallo. It tastes so fresh, and the lime juice makes it nice and zippy. It’s great on tortilla chips, or dump it on fish tacos and chicken fajitas.
Half of a jalapeño in this dip only gives it a little kick, so add more to taste if you would like it hotter.
Yield: 2.5 cups
- 1 pound Campari tomatoes
- 1 red onion
- small bunch of cilantro
- 1/2 jalapeño (or more to taste)
- 1/2 fresh lime
- Food-safe gloves