Pico de gallo is one of those salsas you don’t need to buy pre-made and should avoid ordering at restaurants (read this if you think I’m paranoid). Seriously, basic pico de gallo is one of the simplest salsas to prepare, and nothing beats its salsa fresca zing when free of flavor-ruining citric acid and obscenely-high sodium. Blend the ingredients listed here together in a large bowl and serve with tortilla chips, or as a condiment: versatile pico de gallo is great with eggs, alongside beans or rice, grilled veggies or meats. Try it!
3 large round tomatoes, cubed and drained of excess liquid
1 small fresh jalapeño or serrano chili pepper, deseeded and minced
1/2 a white onion, peeled and finely chopped
juice of half a lime
1–2 tablespoons finely chopped fresh cilantro
1/2 teaspoons salt