Pico de Gallo

with Jalapeños

Prep: 30 mins Total: 45 mins Serves: 4
Chef Jonathan Lundy

Lexington, Kentucky

Jonathan Lundy is a James Beard Award Semi-Finalist chef and Kentucky native. His love for authentic, scratch cooking is rooted in local, fresh ingredients.

Corto Lima

“I use AppHarvest’s produce to continually reinvent seasonal dishes that deliver a creative twist on the classics. It seems crazy to have fresh tomatoes in the winter, but AppHarvest gives me an opportunity to use local, fresh tomatoes year-round at my restaurants, Corto Lima and ItalX.”


  • 16 oz tomatoes (Roma or on the vine preferred)
  • 5 oz jalapeños, seeds removed
  • 8 oz red onions
  • 1/2 tbsp kosher salt
  • 2 oz lime juice
  • 1 handful cilantro
  • 1 handful scallions


Step 1

Dice tomatoes, jalapeños and red onions. Mix together to incorporate. Add lime juice and salt. Let it soak in the liquids for 10 minutes.

Step 2

While soaking, chop cilantro and scallions. Drain off liquids from the pico, top with or mix in cilantro and scallions, then serve.