- 2 large vine-ripened tomatoes, finely diced
- 1/2 large onion, finely diced
- 1/3 cup finely chopped cilantro
- 4 large radishes, finely diced
- 2 jalapeños, seeded and finely diced
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 3/4 teaspoon coarse salt
- Combine all of the ingredients in a bowl and serve.
Make AheadThe Pico de Gallo can be refrigerated overnight.
Serve WithPork Tenderloin Fajitas.