courtesy of Karen of Kitchen Treaty

Sweet cherry tomatoes are perfect in pico de gallo! Just cut 'em in half and you've got a super chunky pico de gallo that can eat like a condiment OR a salad.

Pico de Gallo Ingredients
1 pint cherry tomatoes (about 25 medium-size cherry tomatoes)
1/2 small red onion (finely chopped)
1 jalapeno pepper (seeded and diced (leave seeds for a spicier version))
1 cup fresh cilantro (chopped (about 1/3 cup chopped))
2 tablespoons lime juice (from 1-2 limes, depending on juiciness)
1/8 teaspoon kosher salt or sea salt (plus more to taste)

Method

1. To a medium bowl, add the tomatoes, onion, cilantro, pepper, and lime juice. Stir gently to combine.
2. Add salt and stir again. Taste and add additional salt if desired. Serve. Keeps well in the fridge in an airtight container - about 2-3 days.