This Pico de Gallo recipe by Ruthie Knudsen, Cooking with Ruthie, is so simple to make and so wonderful this time of year with all the fresh vegetables available.
- 1/2 medium onion, peeled
- 1 jalapeno pepper, seeds and membranes removed
- 1/2 cup fresh cilantro leaves
- 1-2 teaspoon fresh lime juice, approx 1 lime
- 1 teaspoon sea salt
- 6 ripe Roma tomatoes, halved
In blender add onion, jalapeno, cilantro, and 3 tomatoes-halved, blend at high speed for 15-20 seconds.
Add the remaining tomatoes, lime, and sea salt; pulse until evenly sized.
Do not over mix and leave chunky.
Serve with tortilla chips!
Enjoy your Pico de Gallo Recipe!
Find more recipes at cookingwithruthie.com.