Ingredients
Scale
- 3 small-ish vine-ripened or plum tomatoes, diced
- 1/2 medium red onion, finely diced
- 1 jalapeño, seeded and minced*
- 1 lime, juiced
- Cilantro, finely chopped
- Kosher salt
- *if you prefer a spicier salsa, leave the seeds in.
Instructions
- Soak the finely diced red onion in a small bowl of ice water for 10-15 minutes. This will remove the strong "bite" from the onions and mellow them out a bit.
- Combine tomatoes, jalapeño, and onion in a small mixing bowl. Add the juice of 1/2 the lime (to encourage it to release its juices, roll your lime back and forth under the heel of your hand on the countertop using medium pressure for a few seconds).
- Finely chop a good handful of cilantro leaves and stir into the pico de gallo. Season with a pinch of Kosher salt. Taste and add the juice of the other 1/2 of lime if needed. (Personally, I love lime, so I always just add the juice from the entire lime in the first place).
- Let sit for at least thirty minutes or up to a couple of hours so that the flavors get a chance to meld. You can cover and refrigerate for a day or two, but the tomatoes start to break down at that point and it gets a bit watery.