Pico de Gallo

Firm diced tomatoes and crunchy onions swimming in a zesty, short juice. The fresh cilantro provides an immediate burst of brightness on the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 42
• Protein: 2 g
• Carbs: 8 g
• Fat: 0 g

Ingredients

• 400 g Round tomato ( finely diced )
• 1 piece Red onion ( minced )
• 1 piece Hot chili pepper ( finely chopped )
• 30 g Fresh cilantro ( chopped )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 pinch Gray sea salt

Instructions

1. Dice the tomatoes

   Cut the tomatoes into regular 5mm cubes. The juice should start to bead on the cutting board.

2. Mince the aromatics

   Finely mince the red onion and the chili. The pieces should be small enough to mix evenly without overpowering the tomato.

3. Chop the cilantro

   Roughly chop the cilantro leaves with a knife. We want to keep some texture and vibrant color.

4. Season and marinate

   Combine everything in a bowl. Squeeze the lime and add the salt. Mix so the salt draws out the juices from the vegetables to create the sauce.

Chef's tips

• Let it rest for 15 minutes in the fridge before serving; it's essential for the flavors to meld.
• If your tomatoes release a lot of water, don't discard it—that's where the flavor is concentrated.

Storage

Keep refrigerated for a maximum of 24 hours. Beyond that, the tomatoes lose their firmness.