This Fresh & Zesty Pico de Gallo is bright, vibrant, and ready in minutes. Perfect for dipping, topping, and adding fresh flavor to any meal.

• 1 cup finely chopped white onion (about 1 small onion)

• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped

• ¼ cup fresh lime juice

• ¾ teaspoon fine sea salt, more to taste

• 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

• ½ cup finely chopped fresh cilantro (about 1 bunch)

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1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice, and salt.

2. Let it sit and marinate for about 5 minutes while you chop the tomatoes and cilantro.

3. Add the chopped tomatoes and cilantro to the bowl.

4. Stir everything together until well mixed.

5. Taste and add more salt if needed.

6. Let marinate for at least 15 minutes or refrigerate for several hours before serving.

7. Serve as a dip or use a slotted spoon to avoid excess juice.

8. Store covered in the refrigerator for up to 4 days.