The secret to the best pico de gallo? Let it marinate for 20 minutes
Ingredients
1 pound roma tomatoes (4 medium), diced (2 cups)
1 large yellow onion, diced (2 cups)
2 medium jalapeño peppers, small diced (1/4 cup)
1 cup coarsely chopped cilantro (from 1/2 medium bunch fresh cilantro)
1/2 cup freshly squeezed lime juice (from 3 medium limes)
1 teaspoon kosher salt, plus more as needed
Instructions
Place 1 pound diced roma tomatoes, 1 diced large yellow onion, 2 small-diced medium jalapeño peppers, 1 cup coarsely chopped cilantro, and 1/2 cup lime juice in a medium bowl.
Add 1 teaspoon kosher salt and stir until combined. Refrigerate until the tomatoes release some juice and everything looks a bit softened, about 20 minutes. Stir again before serving. Taste and season with more kosher salt as needed.
