Joaquin’s Pico de Gallo Salsa from The Nourish Project

Pico de gallo salsa is a simple medley of tomato, onion, cilantro, and lime. Start with the freshest ingredients for the best results!

Ingredients:
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), finely diced
1 cup finely chopped white onion (about 1 small onion, finely chopped)
1 medium jalapeño pepper, finely chopped. Remove the ribs and seeds (but def. keep them in if you want the heat!)
1 bunch of finely chopped fresh cilantro (if you’re one of those folks who can’t eat cilantro, leave it out, but make sure you have your jalapeño in for the red, white and green!)
Fresh squeezed lime juice from 3-4 limes, add more or less to taste
Salt and white pepper to taste

Directions:
In a mixing bowl, add tomatoes, onion, and cilantro. Squeeze fresh limes into the mix. Add finely chopped jalapeño pepper to your liking; keep in mind the more pepper the spicier. Gently mix the ingredients in the bowl. Add salt and white pepper to taste.

Here are some tips!
1) Use ripe red tomatoes. I love Roma tomatoes!
2) Chop your ingredients very finely. If you want to do it Joaquin-style, this will take about 90 minutes. I use this time to slow down. I put on some soulful music (Lhasa de Sela) and focus on relaxing by finely dicing and chopping the tomatoes and onion.
3) Use real limes, none of that squeeze bottle nonsense! If you must use the squeeze bottle nonsense, grab the bottle with your right hand and throw it away in the garbage. Don’t make pico de gallo.
4) Let it all sit together and marinate before serving. This could be for 15 minutes, an hour, or overnight in the refrigerator. You can decide. Let those flavors combine!
5) Serve with a slotted spoon. It’s gonna be juicy.
6) Put it on everything. Really. It goes with EVERYTHING. Tacos, grilled tofu, eggs, add to brothy soups to give it a new flavor, homemade crispy tortilla chips, even on hamburgers and hotdogs!