Pico de Gallo

Instructions

1. 1

   Dice the tomatoes: Cut each Roma Tomato in half lengthwise and use a spoon to scoop out the seeds and watery pulp — this is the key step that keeps your pico chunky rather than soupy. Finely dice the flesh into roughly 1/4-inch pieces and add to a Mixing Bowl.

2. 2

   Dice the onion: Finely dice the White Onion into pieces similar in size to the tomato. If the raw onion flavor is too sharp for your taste, rinse the diced onion under cold water for 30 seconds and pat dry — this mellows the bite considerably.

3. 3

   Prepare the Jalapeño: Slice the Jalapeño in half lengthwise. For a mild pico, scrape out all seeds and white ribs with a spoon. For more heat, leave some or all of the ribs intact. Finely mince the Jalapeño and add to the Bowl.

4. 4

   Add the remaining ingredients: Add the diced White Onion, minced Jalapeño, chopped Cilantro, and minced Garlic (if using) to the Bowl with the Tomato. Squeeze the Lime Juice over everything and sprinkle with the Kosher Salt.

5. 5

   Gently fold all the ingredients together with a spoon until evenly combined. Taste and adjust — add more Kosher Salt for savoriness, more Lime Juice for brightness, or more Jalapeño for heat.

6. 6

   Let the pico rest at room temperature for at least 15 minutes before serving. This resting time is important — the Kosher Salt draws out just enough juice from the Tomato to create a light, natural dressing that ties everything together. Serve with tortilla chips, over tacos, grilled meats, eggs, or anywhere you'd use salsa.

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