Fresh Pico de Gallo

• 6 Roma tomatoes
• 0.5 white onion
• 2 jalapeño peppers
• 1dl fresh cilantro
• 30ml fresh lime juice
• 5ml salt

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Core and finely dice Roma tomatoes. Place them in a medium mixing bowl.

2. Mark step 2 done
   2

   Finely dice white onion and mince jalapeño peppers, removing the seeds for less heat if preferred. Add them to the bowl with Roma tomatoes.

3. Mark step 3 done
   3

   Roughly chop fresh cilantro and add it to the bowl along with fresh lime juice and salt. Toss everything together until well combined.

4. Mark step 4 done
   4

   Let the salsa rest at room temperature for 15 minutes before serving to allow the flavors to meld. Store any leftovers in a shallow airtight container in the refrigerator and consume within 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.