Pico de Gallo is Mexico’s version of Israeli salad. Finely diced seasonal vegetables, lightly dressed and ready to go with anything. If you don’t like too much spice, remove seeds from the jalapeño.
- Prep Time
- 1 cupServings
- 3 large firm ripe tomatoes
- ½ cup diced red onion
- 1 cup fresh cilantro or parsley, chopped
- 1 jalapeño, finely diced
- Juice of 1 lime
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
1. Combine all ingredients and refrigerate, covered, until ready to serve.
Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW
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