Pico de Gallo

Method

1. 1
   • tomato 5
   • red onion ½

   Dice tomatoes and onion — Dice the tomatoes and finely chop the onion, discarding excess tomato juice so the salsa stays fresh, not watery.

2. 2
   • tomato 5
   • red onion ½
   • fresh chilli 1
   • fresh cilantro 4 tbsp
   • lime 1
   • salt to taste

   Combine and season the salsa — Combine the tomatoes, onion, chilli, and cilantro in a bowl. Add the lime juice and salt, then toss.

3. 3

   Rest before serving — Let the pico rest for 10 minutes so the flavors marry, then serve with chips, tacos, or grilled meats.

   ⏱10 min