Preparation info
  • Makes // about

    1 cup

    • Difficulty


    • Ready in

      5 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

As with most things in life, when it comes to food, boring is never better! With this pico de gallo, you can add freshness, beautiful color, and a little heat to all of your favorite bowls, wraps, and Mexican dishes. If you like things extra spicy, leave in a few of the jalapeño seeds.


  • 1 cup (135 g) chopped tomato or halved grape tomatoes
  • tablespoons fin


In a small bowl, mix the tomatoes, onion, jalapeño, and cilantro. Squeeze the juice from the lime over top. Sprinkle with a pinch of salt and pepper and toss. Use immediately, or store in a container in the refrigerator for up to 5 days.