Pico de Gallo

makes about 4 cups

6 large plum tomatoes

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.  While the tomatoes are draining, add the onion, cilantro, jalapeños, and garlic to a large bowl.  To cut the tomatoes, julienne each quarter, turn, and finely dice.  Add the tomatoes to the onion mixture and 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.  Enjoy!

Printed from thegalleygourmet.net