Pico de Gallo

10 min · Serves 6

Based on a recipe from Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupsripe tomatoes, chopped
• 1½ cupschopped onion
• ⅓ cupfresh cilantro, chopped
• 3jalapeño peppers, seeded and chopped
• 29.6 mllime juice
• 2garlic, minced
• 1.2 mlsalt

How to cook it

1. Place the chopped tomatoes, chopped onion, chopped cilantro, and chopped jalapeño peppers into a medium mixing bowl.
2. Add the minced garlic, lime juice, and salt to the bowl.
3. Stir the mixture gently with a spoon until all the ingredients are evenly distributed.
4. Serve the salsa immediately, or transfer it to an airtight container and store it in the refrigerator for up to 3 days.

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