Pico De Gallo (Print Version)

Ingredients:

01 - 1 pound roma tomatoes (4 medium).
02 - 1 large yellow onion.
03 - 2 medium jalapeño peppers.
04 - 1/2 medium bunch fresh cilantro.
05 - 3 medium limes.
06 - 1 teaspoon kosher salt, plus more as needed.

Instructions:

01 - Dice 1 pound roma tomatoes (about 2 cups) and add to a medium bowl.
02 - Dice 1 large yellow onion until you have about 2 cups and add to the bowl.
03 - Trim and remove the seeds from 2 medium jalapeño peppers, then cut into small dice (about 1/4 cup) and add to the bowl.
04 - Coarsely chop the leaves and tender stems of 1/2 medium bunch fresh cilantro until you have 1 cup and add to the bowl.
05 - Juice 3 medium limes (about 1/2 cup) and strain out any pith. Add to the bowl.
06 - Add 1 teaspoon kosher salt and stir until combined.
07 - Refrigerate until the tomatoes release some juice and everything looks a bit softened, about 20 minutes.
08 - Stir again before serving. Taste and season with more kosher salt as needed.

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