Pico de Gallo Salsa

Method2 steps · about 10 min

1. 1

   Step 1: Rinse the tomatoes, jalapeño and cilantro (½ cup), and drain well. Core and chop the tomatoes, removing seeds if you prefer. Finely chop the onion and jalapeño, removing chile seeds if desired. Trim the lower cilantro stems and roughly chop the leaves and tender stems. Toss these vegetables and cilantro with the lime juice, measured salt (1 teaspoon) and optional olive oil (2 tablespoons). Taste and add more salt or chopped jalapeño if desired. Serve fresh.

   Uses 1 lb ripe tomatoes, about 3 cups, cored and chopped; seeding optional · ½ cup finely chopped white onion · 1 jalapeño chile, stemmed and finely chopped; seeding optional · ½ cup cilantro, rinsed, drained, lower stems removed and roughly chopped · Fresh lime juice, using 2–3 tablespoons to taste · 2 tablespoons olive oil, optional · 1 teaspoon kosher or sea salt · Water for rinsing tomatoes, chile and cilantro, as needed; drained

2. 2

   Step 2: For a make-ahead batch, cover and refrigerate the salsa up to 12 hours before serving. Keep any unused salsa refrigerated. The batch makes about 4 cups.

   Uses The selected prepared salsa portion · Any remaining pico de gallo