Pico de gallo is hands down a must-have with most Mexican dishes including enchiladas, chili, and as a base for guacamole. T1 also likes it with a ribeye steak.
Ingredients
5 roma tomatoes diced
5 serrano peppers (medium), finely chopped (your choice if you want to remove the seeds. More seeds = more heat)
1/2 purple onion, diced
Cilantro, chopped, to taste (we use about a cup)
1 lime, juiced
1 teaspoon kosher salt
1 teaspoon sugar
Instructions
Prepare and combine all ingredients in a bowl. Toss in a large bowl.
Cover and refrigerate for at least 1/2 hour.