Pico de gallo

Ingredients

• 8-10 tomatoes
• 1 onion
• 1-2 jalapeño
• Bunch cilantro
• 2 limes
• Salt
• Pepper

Recipe

Prepare Tomatoes

1. Halve tomatoes and rake the gel and seeds out. You can give them a light squeeze. Dispose or save to make ketchup or tomato paste.
2. Keep the meaty webbing of the tomato but cut out any large white sections near the stem. The skin stays on.
3. Wash the tomatoes under running water.

Cut Tomatoes

Choose one method:

• Hand cut into ¼” cubes from pole-to-pole and then across. Put the skin side down on the cutting board for the prettiest result.
• Gently blend tomatoes on the lowest setting for a runnier texture. Do not use higher settings as it adds air and the texture gets weird. If air gets in, let it sit overnight after adding other ingredients.
• Use a food processor for the quickest and easiest method without adding air at higher speeds.

Prepare Remaining Ingredients

4. Dice the onion and jalapeño to small ⅛” cubes.
5. Finely chop the cilantro.
6. Firmly roll the lime before halving to release the juices.

Combine

7. Add the onion, jalapeño, and cilantro to the tomatoes and squeeze in the lime juice.
8. Add a few healthy pinches of kosher salt and fresh cracked black pepper to taste.

Marinate

9. The salsa is delicious as-is, but it is best after an overnight in the fridge.

Troubleshooting

• Tastes bitter? Probably the tomato sludge.
• Needs more bite? Add more onion.
• Needs more heat? Add more jalapeño or black pepper.
• Bland? Add more salt.
• Needs more zest? Add another lime.
• Needs more fragrance? Add more cilantro.