Authentic Pico de Gallo Salsa (Print Version)
# Ingredients:
→ Vegetables
01 -
1 jalapeño, seeds removed and chopped up small (optional)
02 -
Half of a white onion, chopped nice and fine (about 120 g); a red or yellow onion works too
03 -
About 450 grams of Roma tomatoes, chopped (3 to 4 average ones)
→ Herbs and Seasonings
04 -
30 ml lime juice, squeezed fresh (about 1 big lime)
05 -
3 grams salt or just sprinkle in to taste (around half a teaspoon)
06 -
0.5 grams ground black pepper (roughly an eighth of a teaspoon)
07 -
Big handful of fresh cilantro, chopped up (about 15 g or half a cup)
# Instructions:
01 -
You can dive in right away, or stick it in the fridge so everything blends together. Give it a stir right before you serve and pour off any extra juice if you want.
02 -
Drizzle on lime juice, toss in salt and pepper, then gently mix until it's all evenly no matter what. Give it a little taste test and tweak those seasonings if you like.
03 -
Toss your chopped tomatoes, onion, optional jalapeño, and cilantro into a bowl big enough to mix things up.
# Notes:
01 -
You’ll want to eat it within three days to keep things tasting good. If there’s too much juice, just tip it out before serving for best texture.