Target: 6 × 4 inches · landscape

Pico de Gallo

25 min · 3 cups

Ingredients

□ 1 1/2 lb ripe tomatoes

□ 1/2 cup white onion, finely diced

□ 1 medium jalapeño

□ 1/2 cup fresh cilantro leaves and tender stems, chopped

□ 2 tbsp fresh lime juice

□ 3/4 tsp kosher salt

1. Dice tomatoes evenly, removing loose watery seed gel only when needed. Finely dice the onion to match.

2. Mince jalapeño and chop cilantro. Fold vegetables with lime juice and salt until lightly coated.

3. Rest 10 minutes, then spoon off excess liquid or fold some back in for a juicier salsa.

4. Taste for salt and serve while the vegetable cuts remain crisp and the lime smells bright.

Cook’s note: Use ripe, firm tomatoes; keep firm seed gel for a juicy texture.