This classic Pico de Gallo recipe will become your new go-to chip dip. Try it on tacos, grilled meat or seafood, or toss it with pasta and chicken for a quick pasta salad.
2 cups Roma tomatoes, seeded and diced (about 8) 3/4 cup white onion, diced (1 small) 2 tablespoons Jalapeno, minced (about 1) 1/2 cup cilantro chopped juice and zest of 2 limes 2 tablespoons extra virgin olive oil salt and pepper to taste
Combine all ingredients in a bowl and mix with a spoon until combined. Taste and adjust seasoning with salt and pepper.