Do you love pico de gallo like I do? It’s a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal

Ingredients

1 small white onion, or 1 cup, coarsely chopped
If you’re sensitive to spice, reduce or delete this ingredient; if you want heat, add another medium jalapeo or serrano pepper, ribs and seeds removed.
lime juice, 1/4 cup
1/4 teaspoon fine sea salt, plus more as desired
1 1/2 pounds of diced, ripe red tomatoes (about 8 small or 4 big).
1 bunch or 1/2 cup freshly chopped fresh cilantro

Creating Pico de Gallo
Combine the minced onion, jalapenos, lime juice, and salt in a medium serving bowl. While you chop the tomatoes and cilantro, let the meat marinade for about 5 minutes.
Stir the cilantro and chopped tomatoes together in the bowl. If the flavors aren’t quite coming together, taste and add extra salt.
Allow the mixture to marinade for 15 minutes or for many hours in the refrigerator for the greatest flavor. Serve as a dip, or use a big serving fork or slotted spoon to prevent adding too much watery tomato juice to your pico. For up to 4 days, covered in the refrigerator, pico de gallo keeps well.

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