Food & Cooking Recipes Lunch Recipes Baja Pico de Gallo By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 3, 2019 Print Share Share Tweet Pin Email Photo: Victoria Pearson Yield: 1 quart Fresh and spicy pico de gallo is an important part of any Baja meal. Ingredients 1 medium white onion, diced 4 large tomatoes, seeded and diced 1 large jalapeno pepper, seeded and minced ¼ cup freshly squeezed lime juice ½ cup finely chopped fresh cilantro Coarse salt and freshly ground black pepper Directions Combine ingredients in a large bowl; let stand at least 30 minutes at room temperature to let flavors develop. Serve; or store, covered in plastic wrap, in the refrigerator up to 3 days. Print