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applebees pico de gallo

Pico de Gallo Recipe

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Prep Time 12 minutes
Total Time 12 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 roma tomatoes
  • 1/2 white onion
  • 1 jalapeño
  • 1/2 cup fresh cilantro, loosely packed
  • 2 tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder

Method
 

  1. Halve and deseed the 4 roma tomatoes, then dice the flesh into 1/4-inch pieces and add to a medium bowl.
  2. Finely dice the 1/2 white onion and mince the jalapeño (seeds removed for mild, seeds in for hot), then roughly chop the 1/2 cup fresh cilantro and add all three to the bowl.
  3. Add the 2 tbsp fresh lime juice, 1/2 tsp kosher salt, and 1/4 tsp garlic powder. Stir gently and let rest at room temperature for 10 minutes, then taste and adjust seasoning.
  4. Spoon into a serving bowl, stir once more, and top with a pinch of salt and a few fresh cilantro leaves. Serve with tortilla chips.

Notes

Deseeding the tomatoes is not optional if you want a chunky pico rather than a soupy one. The recipe scales well for a crowd; just keep the lime-to-tomato ratio the same. Pico is best eaten within 2 hours of mixing, so try not to make it too far ahead.