Pico de Gallo
Servings: 4 people
- 1 pound (450 grams) tomatoes ripe, about 4 to 5, cut into small dice
- 1 small (1 medium) white onion chopped
- 2 fresh (2 fresh) jalapeños more or less to taste
- ½ cup (12 grams) cilantro chopped
- 1 large (1 large) lime the juice
- ¾ teaspoon (¾ teaspoon) sea salt more or less to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- Chop 1 pound tomatoes, 1 small white onion, and 2 fresh jalapeños into small dice and add them to a mixing bowl.If the tomatoes are watery, discard some juice and seeds.Add ½ cup cilantro (chopped), the juice from 1 large lime, ¾ teaspoon sea salt, and ⅛ teaspoon black pepper.
- Toss until combined, taste and adjust, and let marinate for 15 minutes to 1 hour before serving.
