Fresh Pico de Gallo

Ingredients

• 4 ripe tomatoes, diced
• 1/2 tsp salt (for tomatoes)
• 1/2 white onion, diced
• 1 jalapeño, diced
• 1/4 cup cilantro, chopped
• 2 tbsp fresh lime juice

Method

1. 1

   Toss the diced tomatoes with salt and let them drain in a colander for 10 minutes — tomatoes release a lot of liquid once cut and salted, and draining it off first is what keeps the finished pico de gallo chunky instead of turning into a watery, diluted salsa.

2. 2

   Combine the drained tomatoes with onion, jalapeño, and cilantro in a bowl.

3. 3

   Add lime juice and toss to combine.

4. 4

   Taste and adjust salt as needed.

5. 5

   Let sit 10 minutes for the flavors to meld before serving.