Pico de Gallo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Dice the roma tomatoes into small, uniform pieces and place them in a medium-sized mixing bowl.

   Ongeveer 5 min

   Tip van de kok: For best results, use firm, ripe tomatoes.

2. 2

   Finely dice the white onion and jalapeño, and add them to the bowl with the tomatoes. If you prefer less heat, remove the seeds and white membrane from the jalapeño.

   Ongeveer 5 min

   Tip van de kok: Wear gloves when handling jalapeños to avoid skin irritation.

3. 3

   Chop the fresh cilantro and add it to the mixture.

   Ongeveer 2 min

4. 4

   Squeeze the juice from the lime directly over the ingredients in the bowl. Add the salt.

   Ongeveer 1 min

   Tip van de kok: Roll the lime on a cutting board before cutting to extract more juice.

5. 5

   Gently stir all the ingredients together until well combined.

   Ongeveer 1 min

6. 6

   Let the Pico de Gallo rest for at least 10 minutes in the refrigerator to allow the flavors to meld.

   Ongeveer 10 min

   Tip van de kok: A longer rest time, up to 30 minutes, will enhance the flavors even more.