Ingredients:

  • 4 medium Roma tomatoes (ripe, firm, seeds removed)
  • 1/2 cup finely diced white onion
  • 1 medium jalapeño pepper (seeds and ribs removed for mild heat)
  • 1/2 cup finely chopped fresh cilantro
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper (optional)

Instructions:

  1. Halve the Roma tomatoes lengthwise. Using a small spoon, gently scoop out the watery pulp and seeds from both halves. Discard the seeds/pulp. Dice the remaining tomato flesh into uniform 1/4-inch pieces and place in the mixing bowl.
  2. Finely dice the white onion and the prepared jalapeño. Add the diced onion and jalapeño to the bowl with the tomatoes.
  3. Finely chop the cilantro leaves and tender stems. Add the chopped cilantro to the mixture.
  4. Pour in the freshly squeezed lime juice. Sprinkle evenly with kosher salt and black pepper.
  5. Using a large spoon or rubber spatula, gently fold all the ingredients together until just combined. Be careful not to mash the tomatoes.
  6. Cover the bowl and let the Pico De Gallo rest at room temperature for at least 15 minutes to allow the flavours to marry.
  7. Taste the salsa and adjust seasoning. Add more lime juice for zing or more salt to enhance the flavour profile before serving.