Ingredients

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

1. 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.
2. 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.

Recipe Notes

Substitutions: For a spicier pico de gallo, use 2 deseeded serrano peppers instead of jalapeños. For a summer pico de gallo, use 1 pound heirloom tomatoes instead of roma.

Make ahead: The tomatoes, onion, jalapeño, and cilantro can be chopped up to 1 day ahead and refrigerated in separate airtight containers. About 20 minutes before serving, juice the limes and combine all the ingredients.

Storage: Refrigerate in an airtight container for up to 3 days. The lime juice will begin to lose its fresh flavor after 2 days, and the texture of the pico de gallo will soften.