Pico de Gallo
Steps
- Finely dice 450g of ripe Roma tomatoes, 1 white onion, and 2 deseeded jalapeños.
- Toss with ⅓ cup of finely chopped cilantro, ¼ cup of lime juice, 1 minced garlic clove, and ¾ teaspoon of kosher salt.
- Adjust the salt. Serve immediately or keep refrigerated until needed.
