Reprinted with permission from Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails by Lee Frank and Rachel Anderson, copyright 2013. Published by St. Martin's Griffin. All rights reserved. Available wherever books are sold.
- Yield:Makes 2 cups
- Active time: 10 minutes
- Total time:10 minutes
- 2 large tomatoes, seeded and diced
- 1 onion, diced
- 1 jalapeño pepper, minced
- 2 garlic cloves, diced
- 1 bunch fresh cilantro, coarsely chopped
- Juice of 1 lime
In a large bowl, combine the tomatoes, onion, jalapeño, and garlic. Fold the chopped cilantro into the mixture. Add the lime juice and season the pico de gallo with salt to taste.