1/2 medium white onion, finely diced
1/2 bunch cilantro, chopped
2 jalapeños, seeded, and finely diced
2 cloves garlic, minced
2-4 Tablespoons freshly squeezed lime juice
1/2 teaspoon kosher salt, more to taste
Core, quarter, and remove the seeds from the tomato. Place the tomato quarters flesh side down on a double thickness of paper towels to drain.
To cut the tomatoes, julienne each quarter, turn, and finely dice. Add the tomatoes to the bowl. Add the onion, cilantro, jalapeños, and garlic to the bowl. Toss to combine. Add the salt and lime juice to taste and toss again.
Allow the flavors to develop at room temperature for at least 30 minutes before serving.
Pico de gallo can be made in one day in advance; covered and refrigerated. Bring to room temperature before serving.
Recipe printed from http://TheSlowRoastedItalian.com/
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