Tortilla Chips with Pico de Gallo

Ingredients

• 5 pcs Roma Tomatoes (medium, firm and ripe)
• 1 pcs White Onion (medium, finely diced)
• 1 pcs Jalapeño (finely minced)
• 0.5 cup Cilantro (fresh, loosely packed and chopped)
• 2 tbsp Lime Juice (freshly squeezed, from 1 large lime)
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Wash all produce thoroughly. Core the Roma tomatoes and scoop out the seeds and excess pulp to prevent a watery salsa. Dice the tomato flesh into a small, uniform 1/4-inch dice.
   • Peel the white onion and dice it to a similar 1/4-inch size.
   • For medium heat, slice the jalapeño in half lengthwise, remove the seeds and white membrane, then mince finely. For more heat, leave some seeds in.
   • Roughly chop the fresh cilantro, including the tender stems which contain a lot of flavor.
2. 2

   Combine and Season (2 minutes)

   • In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
   • Pour the fresh lime juice over the mixture.
   • Sprinkle with the salt and gently stir with a spoon until all the ingredients are evenly distributed.
3. 3

   Rest and Serve (15+ minutes)

   • Cover the bowl and let the pico de gallo rest for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This crucial step allows the flavors to meld and deepen.
   • Before serving, give it one last gentle stir. Taste and adjust the salt or lime juice if necessary.
   • Serve fresh with tortilla chips, or as a topping for tacos, burritos, grilled chicken, or fish.