Pico de Gallo (also called Salsa Fresca) is the perfect accompaniment to tacos, nachos, grilled meat, or simply with tortilla chips.

Ingredients

• 4 ripe tomatoes
• 1 white onion
• 1-2 jalapeños (to taste)
• 1 bunch fresh cilantro
• Juice of 2 limes
• Salt

Instructions

1. Tomatoes: Core and dice small.

2. Onion: Finely dice.

3. Jalapeños: Remove seeds (less spicy) or keep them (hotter), finely chop.

4. Cilantro: Roughly chop leaves.

5. Mix: Combine everything in a bowl.

6. Season: Add lime juice and salt to taste.

7. Rest: Let flavors meld for 15-30 minutes before serving.

Tips

• Best served fresh (keeps max 2 days in fridge)
• For more heat: use serrano chilies instead of jalapeños
• No good tomatoes? Don’t make it - quality matters here!