Nothing rounds out a taco party like a bowl of fresh pico de gallo. We make ours with fresh plum tomatoes, but you can use any good looking summer tomatoes you can find. Most salsas like this one don't call for any oil but we added a couple of tablespoons to even out the bright flavors of the tomatoes, salt, and lime, and help it stick to your chip. A pinch of cayenne adds a little mystery heat, but feel free to leave it out. Seed the jalapeño for a milder batch, but don't skip it: its floral flavor is what turns a bowl of chopped tomatoes into an addictive dip.
1¼ pounds plum tomatoes, seeded and chopped (about 4 cups)
1 small red onion, finely chopped (about ¾ cup)
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice (from 2 limes)
2 tablespoons extra-virgin olive oil
1 jalapeño chile, seeded and minced (about 2 Tbsp.)
1½ teaspoons kosher salt
¼ teaspoon cayenne pepper
How to Make It
Stir together all ingredients in a bowl. Let stand at least 30 minutes. Store leftover Pico de Gallo in an airtight container in refrigerator up to 1 week.
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