2mediumpeppers (serrano or jalapeno) deseeded and deveined, diced
1/2medium oniondiced
2tablespoonscilantrochopped
1mediumlimezest and juice
salt and pepperto taste
Instructions
Add all ingredients to a medium bowl and stir together until well-combined. Pour into serving bowl to serve with chips as an appetizer or to add as a topping to other ingredients.
Notes
Make-Ahead: Although Pico de Gallo is best made fresh, you can store it in an airtight container in the refrigerator for 3 - 5 days. Variations:Spicier Pico de Gallo: Add more jalapeno pepper and use red onionSweeter Pico de Gallo: Use Vidalia onion