Recipe courtesy of Guy Fieri

Pico De Gallo

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 4 servings
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  1. In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
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