- 4 large plum tomatoes, seeded and finely diced
- 1/2 medium white onion, finely diced
- 1 serrano chile, finely diced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Pinch of salt
How to make this recipe
- Toss all of the ingredients together in a large bowl and let stand at room temperature for at least 1 hour.
The pico de gallo can be refrigerated overnight.