Pico de Gallo

Directions

1. Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
2. Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
3. This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

References

• https://www.recipetineats.com/pico-de-gallo-authentic/