Peruvian Onions

WTF Do I Do With
Sunripe Roma Tomatoes ?!

‐ PICO DE MayO ‐

4 large Sunripe Roma tomatoes (1 lb), diced

1 medium jalapeño, seeds and membranes removed, diced

½ cup white onion, finely diced

1 tsp garlic, minced

¼ cup cilantro, chopped

1 lime

Salt and pepper, to taste


Prep Time: 10 min

Chill Time: 30 min

Servings: 1 bowl


1 Add diced ingredients and minced garlic to a medium size bowl.

2 Squeeze lime juice over ingredients. Sprinkle with salt and pepper. Taste and add more lime, salt, and pepper as desired.

3 Cover and let sit in the fridge for at least 30 minutes. Mixture will chill and flavors will meld together. This also lets the juices release from the tomato and soften the jalapeño and onion. Enjoy!

Storage: Refrigerate in a sealed container for up to 5 days.

To learn more about Sunripe, visit