Fresh Pico de Gallo

We may earn a commission when you buy through links on this page.

Ingredients for 25 servings

• 2.83 kg ripe Roma tomatoes, diced
• 2 1/8 white onion, finely diced
• 4 1/8-8 1/3 jalapeños, seeded and minced
• 495 ml chopped cilantro
• 125 ml fresh lime juice
• 15 ml kosher salt

1. Step 1 of 4

   Rinse the diced onion in a strainer under cold water and shake dry. This takes off the harsh edge.

2. Step 2 of 4

   Combine the tomatoes, onion, jalapeño and cilantro in a bowl.

3. Step 3 of 4

   Add the lime juice and salt and toss. Let it sit 15 minutes so the juices come together, then taste and adjust the salt and lime.

4. Step 4 of 4

   Serve the same day for the freshest texture.