Pico de Gallo

2 large tomatoes, ripe
1 small onion
1 jalapeño
1 tablespoon cilantro
½ teaspoon salt
¼ teaspoon black pepper

Finely chop tomato, onion, jalapeno, and cilantro into uniform size pieces. Place chopped vegetables in a serving bowl. Salt and pepper to taste then stir ingredients until fully combined. Best when served at room temperature.


  • For more heat include seeds and membrane of jalapeno.
  • For less heat replace jalapeno with green bell pepper.