Pico de Gallo Fresco (Fresh Tomato and Onion Salsa)

Method

1. 1

   Dice the tomatoes small, tipping out any watery seeds and juice as you go so the salsa doesn't turn soupy.

   💡 A dry dice keeps every piece distinct instead of drowning them in tomato water.

2. 2

   Combine the tomato, onion, jalapeño and cilantro in a bowl.

3. 3

   Add the lime juice and a good pinch of salt, and stir gently to combine.

4. 4

   Let it sit at least 10 minutes before serving so the flavors come together.

5. 5

   Taste and adjust the salt or lime, then serve the same day for the best crunch.