Pico De Gallo

  • 3 Medium Tomatoes
  • 1 Yellow or White Onion
  • 1 Jalapeño
  • Fresh Cilantro
  • Kosher Salt
  • Lime Juice
  • The most important part of a good recipe is good ingredients. When in season we use locally grown, organic produce. When thats not an option, tomatoes on the vine are a good choice. They typically have a better flavor than others.
  • The key to dicing tomatoes is to use a very sharp knife. I typically use an 8" chef's knife that we sharpen/hone often. If your knife is dull and don't have a way to sharpen it use a serrated knife. Make sure you don't crush the tomatoes too much.
  • Cut the onion into pieces similar to the size of the diced tomatoes.
  • Chop the jalapeño very well, you want to feel the heat but not take big bites of it. We typically use half of 1 chili and it gives enough heat for us. If you're sensitive to heat, take out the seads and inner membrane, that's where the capsaicin is that causes the burn.
  • Combine all of your diced veg in a mixing bowl, add fresh chopped cilantro, lime juice and salt to taste. Add a little at a time until its the perfect ratio for your taste.
  • After everything is mixed and seasoned, cover your pico de gallo and put it in the fridge for 5-10 minutes. Remove it and drain the excess liquid. It is now ready to serve!