Homemade Pico de Gallo

Total Time: 25-30 minutes (includes marinating time)
Serving Size: 1 cup (Makes about 4 servings)
Calories & Macros per Serving: Calories: 52 Fat: 0.4g Carbs: 11.9g Protein: 2.1g

Ingredients:

• 1 cup finely chopped white onion (about 1 small onion)

• ¼ cup lime juice

• ¾ teaspoon fine sea salt (adjust to taste)

• 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

• ½ cup finely chopped fresh cilantro (about 1 bunch)

• Optional: 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (adjust spice level)

Instructions:

1. In a medium bowl, mix the chopped onion, lime juice, and salt. Let sit for 5 minutes while you chop the tomatoes and cilantro.

2. Add the chopped tomatoes, cilantro, and jalapeño (if using). Stir until well combined.

3. Taste and adjust salt if needed.

4. For the best flavor, let the pico de gallo sit for 15 minutes or refrigerate for a few hours before serving.

5. Serve as a dip with chips or spoon over tacos, grilled meats, or salads.

Tips:

• Storage: Keep covered in the fridge for up to 4 days.

• Juicier Texture: Let the mixture marinate longer for deeper flavor.

• Serving Tip: Use a slotted spoon when serving to avoid excess liquid.