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Pico de Gallo

Pico de Gallo

300 g ripe tomato flesh
150 g white onion, small-diced & rinsed
30 g finely diced jalapeño
15 g finely chopped cilantro
30 g fresh lime juice
8 g kosher salt
  1. 1. Dice 300g ripe tomato flesh (discard pith/gel)
  2. 2. Place in strainer to remove excess tomato water.
  3. 3. Combine tomato, 150g white onion, small-diced & rinsed, 30g finely diced jalapeño, 15g finely chopped cilantro, 30g fresh lime juice & 8g kosher salt; stir.
  4. 4. Let sit 20 min for flavors to mingle.