PICO DE GALLO - TIJUANA SANCTUARY RECIPE

It’s a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.

INGREDIENTS

• 1 small white onion, finely chopped

• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (optional)

• ¼ cup lemon juice

• ¾ tsp fine sea salt, more to taste

• 4 large red tomatoes, chopped

• 1 bunch fresh cilantro, finely chopped

DIRECTIONS

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if needed

3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico.