Fresh-Prep Pico de Gallo

Fresh-Prep Pico de Gallo ingredients

• 4 medium Roma tomatoes
• 1/2 medium red onion
• 1 large jalapeño
• 1/2 cup fresh cilantro
• 2 tbsp lime juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How to make Fresh-Prep Pico de Gallo

1. Wash and thoroughly dry the 4 medium Roma tomatoes. Quarter them lengthwise, then remove and discard the seeds and watery pulp. Dice the tomato flesh into small, uniform 1/4-inch pieces.
2. Peel and finely dice the 1/2 medium red onion into pieces similar in size to the tomatoes. Rinse the diced onion under cold water for 30 seconds to mellow its sharpness, then drain well and pat dry.
3. Carefully slice the 1 large jalapeño in half lengthwise, remove the seeds and white membrane for less heat, or leave some for more spice. Finely mince the jalapeño. Remember to wash your hands thoroughly after handling to avoid irritation.
4. Roughly chop the 1/2 cup fresh cilantro. Ensure it's well-rinsed and patted dry before chopping to prevent a watery pico de gallo.
5. In a medium-sized bowl, combine the diced tomatoes, red onion, minced jalapeño, and chopped cilantro.
6. Pour in the 2 tbsp fresh lime juice and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently toss all ingredients together until well combined.
7. Taste the pico de gallo and adjust seasoning as needed, adding more salt, lime juice, or jalapeño to your preference. For best flavor, cover and refrigerate for at least 15-30 minutes before serving to allow the flavors to meld.
8. To meal prep: Prepare all ingredients and combine them. Store in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time, making it a perfect make-ahead snack or topping.

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