Pico de Gallo

I make pico a lot in the summer months, when fresh produce is at its prime and I have the majority of the ingredients growing in my garden and at my fingertips. It’s easily one of the most versatile condiments. Not only is this pico great for scooping onto your tortilla chips and tacos, but it’s also delicious as a topping to my Broiled Chili-Lime-Crusted Tilapia or as yet another wonderful condiment for Skirt Steak Fajitas.

MAKES ABOUT 2 CUPS • TOTAL TIME: 20 MINUTES

INGREDIENTS:

3 plum (Roma) tomatoes, seeded and diced

⅓ cup finely diced red onion

2 scallions, sliced

2 tablespoons chopped fresh cilantro

1 tablespoon minced jalapeño

1 teaspoon minced garlic

Juice of ½ lime

1 teaspoon olive oil

½ teaspoon kosher salt

DIRECTIONS:

• In a medium bowl, combine the tomatoes, red onion, scallions, cilantro, jalapeño, and garlic. Add the lime juice and oil, season with the salt, and stir to combine.
• Serve immediately or cover with plastic wrap and refrigerate until ready to serve.