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. You can use standard extra virgin olive oil in this recipe, but a chile-infused olive oil, is also delicious. Extra Virgin Olive Oil also works nicely here!
Makes 3 cups
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.