Salsa: Pico de Gallo

By á-3151

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Ingredients

• 1/2 medium white onion, diced
• 2 cups diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tablespoon minced jalapeño (optional)
• Kosher salt

Details

Servings 3
Adapted from bonappetit.com

Preparation

Step 1

Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.