Pico De Gallo

A fast, simple snack to munch on all week long? Pico de gallo is the answer. Bright and acidic with just a kick of heat, this just might be the easiest dip to prepare (and devour). All it takes to make is chopping your ingredients and tossing them together—that’s it! In 15 minutes, you’ll have an easy, satisfying app on your hands that will boost any and every meal it’s served with.


4 medium plum tomatoes, seeds removed, finely chopped
1/2 medium white onion, finely chopped
2 fresh serrano chiles or 1 medium jalapeño, finely chopped
1/4 c. finely chopped fresh cilantro
Juice of 1 lime
Kosher salt
Tortilla chips and lime wedges, for serving


Step 1
In a large bowl, combine tomatoes, onion, chiles, cilantro, and lime juice; season with salt. Serve with tortilla chips and lime wedges alongside.

Step 2
Make Ahead: Pico de gallo can be made 5 days ahead. Store in an airtight container and refrigerate.

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