ArnieTex's Pico de Gallo

Ingredients

• 3 tomatoes (diced)
• 1 jalapeño (large, green, finely diced)
• 0.33 white onion (finely diced)
• 1 handful cilantro (chopped; optional)
• 1 lime (juiced)
• 1.5 tsp Celtic sea salt (flaked sea salt, or to taste)

Steps

1. 1

   Dice the three tomatoes into uniform pieces and place them in a large mixing bowl.

2. 2

   Finely dice one large green jalapeño, ensuring the pieces are smaller than the tomatoes, and add to the bowl.

3. 3

   Finely dice about a third of a white onion and add it to the mixture.

4. 4

   Take a small handful of fresh cilantro, chop it, and add it to the bowl. You can omit this if you prefer.

5. 5

   Squeeze the juice of one lime over the ingredients. You can use a lime squeezer or your hands.

6. 6

   Add approximately 1.5 teaspoons of Celtic sea salt (flaked sea salt).

7. 7

   Mix all ingredients thoroughly so the salt and lime juice are well distributed.

8. 8

   For the best flavor, let the pico de gallo sit in the refrigerator for at least 30 minutes to allow the juices to develop.

Notes

Arnie suggests crushing up the last few chips at the bottom of the bowl to soak up and eat the remaining juices with a spoon. If you find the jalapeño too spicy, you can remove the seeds and ribs before dicing.

Nutrition per serving

• appetizer
• salsa
• vegetarian
• vegan
• gluten-free
• no-cook
• dip
• mexican cuisine