Food & Cooking Recipes Appetizers Pico de Gallo with Plantain Chips 4.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 10, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 Tomatoes, red onion, cilantro, and lime juice combine to make a fresh, flavorful pico de gallo perfect for serving with baked plantain chips or spooning over beans and rice. Ingredients 3 medium tomatoes, diced medium (2 cups) ⅔ cup finely chopped red onion (from 1 small) ½ cup roughly chopped fresh cilantro 2 tablespoons fresh lime juice 1 jalapeno (optional), seeded and finely chopped Coarse salt and ground pepper Baked Plantain Chips, for serving Directions In a medium bowl, combine tomatoes, onion, cilantro, lime juice, and jalapeno. Season with salt and pepper and serve with Baked Plantain Chips. Rate it Print