Pico De Gallo

Ingredients

• 3 cups Roma tomatoes – cored, seeded, and 0.5-inch diced
• 0.5 cups white onion – finely chopped
• 0.25 cups jalapeño – seeded and finely chopped
• 0.5 cups fresh cilantro leaves and tender stems – finely chopped
• 2 tablespoons fresh lime juice
• 0.75 teaspoons fine sea salt

Instructions

1. Core and seed the Roma tomatoes, then dice into 0.5-inch pieces to make about 3 cups; place in a medium bowl.
2. Add the white onion, jalapeño, and cilantro to the bowl.
3. Pour in the fresh lime juice and sprinkle with the fine sea salt; toss gently to combine.
4. Let stand at room temperature 10–15 minutes to meld flavors; if a lot of liquid accumulates, gently drain to keep the salsa crisp.
5. Taste and adjust to your preference. Serve immediately, or chill up to 1 hour before serving.