Ingredients:

  • 4 medium Roma or Plum Tomatoes, cored and seeded
  • 1/2 cup finely diced White Onion
  • 1 medium Jalapeño Pepper, minced (seeds and ribs removed for mild heat)
  • 2 tablespoons Fresh Lime Juice
  • 1/2 cup loosely packed Fresh Coriander (Cilantro), finely chopped
  • 1/2 teaspoon Fine Sea Salt, or to taste
  • Pinch of freshly ground Black Pepper

Instructions:

  1. Carefully slice the tomatoes in half lengthwise. Use a small spoon to gently scoop out and discard the watery seeds and pulp. Dice the remaining tomato flesh into small, uniform 1/4-inch (6mm) pieces. Place in the mixing bowl.
  2. Finely dice the white onion and mince the jalapeño (handle with care and wash hands afterwards). Add these aromatics to the bowl with the tomatoes.
  3. Finely chop the coriander and add it to the mixture.
  4. Pour the fresh lime juice over the ingredients. Sprinkle with the sea salt and a pinch of black pepper.
  5. Using a spoon or spatula, gently fold all the ingredients together until evenly distributed. Do not overmix.
  6. Cover the bowl and let the Pico de Gallo rest at room temperature for at least 15 minutes to allow the flavors to marry.
  7. Give it a final stir and taste. Adjust salt or lime juice as needed. Serve immediately.