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Pico de gallo

Tomato, onion, jalapeño, cilantro, lime, salt. Knife work. Not a blender salsa.

15 min · While the meat rests. Only with a tomato that tastes like one.

Ingredients

• ripe tomatoes, diced small4
• white onion, minced1/2
• jalapeño, minced1
• cilantro, chopped1/2 cup
• lime1
• kosher salt1 tsp

Method

1. 1

   Dice. Salt. Lime. Jalapeño with seeds if you want heat.

2. 2

   Rest 10 minutes. Drain only if it is a lake.

3. 3

   A winter tomato is a different, worse pico. Salsa from a jar is then the honest move.