Pico De Gallo

Ingredients:

• 1 cup finely chopped white onion (approximately 1 small onion)
• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (adjust to taste for spice preference)
• ¼ cup lime juice
• ¾ teaspoon fine sea salt, plus more to taste
• 1 ½ pounds ripe red tomatoes (approximately 8 small or 4 large), chopped
• ½ cup finely chopped fresh cilantro (approximately 1 bunch)

Instructions:

1. Begin by preparing the ingredients. Finely chop the white onion and jalapeño, removing the ribs and seeds from the pepper if desired.
2. In a medium-sized serving bowl, combine the chopped onion, jalapeño, lime juice, and fine sea salt. Allow the mixture to marinate for about 5 minutes while you chop the tomatoes and cilantro.
3. Once the onion mixture has marinated, add the chopped tomatoes and cilantro to the bowl. Stir well to ensure all ingredients are thoroughly combined.
4. Taste the pico de gallo and adjust the seasoning as needed, adding more salt if desired to enhance the flavors.
5. For optimal flavor development, let the pico de gallo mixture marinate for at least 15 minutes to allow the flavors to meld together. Alternatively, refrigerate the mixture for several hours before serving.
6. When ready to serve, use a slotted spoon or large serving fork to avoid transferring excess watery tomato juice with the pico de gallo.
7. Enjoy this fresh and vibrant pico de gallo as a dip or accompaniment to your favorite Mexican dishes.
8. Store any leftover pico de gallo in the refrigerator, covered, for up to 4 days to enjoy its delicious flavors over multiple meals.