Pico de Gallo

1. 1

   Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 pound roma tomatoes (about 2 cups). Dice 1 large yellow until you have about 2 cups. Trim and remove the seeds from 2 medium jalapeño peppers, then cut into small dice (about 1/4 cup). Coarsely chop the leaves and tender stems of 1/2 medium bunch fresh cilantro until you have 1 cup. Juice 3 medium limes (about 1/2 cup) and strain out any pith.

2. 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.

   20 min

Recipe Notes

1. 3

   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.