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Fun little fact: pico de gallo translates to "roosters beak". This is because originally people ate it by pinching pieces between the thumb and forefinger. It's a widely known salsa, used alongside many dishes in the Mexican kitchen.
WASH and clean out the seeds from 8 plum tomatoes, then quarter them. If you're wondering what that looks like, be sure to check out the ingredients photo.
REMOVE the seeds from the jalapeños, and finely dice them. FINELY dice the yellow onion. Check out our page on how to dice onions like a pro here.
COMBINE all of the diced ingredients in the large bowl. SQUEEZE out all of the juice from the two limes, pour it over the ingredients. MIX together and season with some freshly ground black pepper and a pinch of salt.
Add a bunch of chopped fresh cilantro to make it authentic! (we didn't!) REFRIGERATE until you're ready to serve it as a side dish. The longer it sits, the better the flavours will blend together.
You can refrigerate for up to 3 days when covered with cling film. Tip: GRAB some tortilla chips and serve this pico de gallo on movie night, enjoy!