Name: Pico de Gallo
Yield: Makes about 2 1/2 cups
Ingredients: 1/2 medium white onion, diced; 2 cups diced tomatoes; 1/4 cup chopped fresh cilantro; 1 tablespoon minced jalapeño (optional); Kosher salt

Image may contain Plant Flower Blossom Food and Meal

Photo by Christopher Testani

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

1/2 medium white onion, diced

2 cups diced tomatoes

1/4 cup chopped fresh cilantro

1 tablespoon minced jalapeño (optional)

Kosher salt

Preparation

Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.