Pico de gallo

Name: Pico de gallo
Prep time: 10 min
Total time: 10 min
Yield: 3 cups
Cuisine: Québécoise
Ingredients: 5 Roma tomatoes, diced (juice drained); ½ white onion, chopped; 1 cup (250 ml) fresh cilantro packed, chopped; ½ jalapeño, seeded and finely chopped; 1 garlic clove, grated on microplane; ¼ tsp (1 ml) salt; Juice of 1 lime

Preparation 10 min
Refrigeration 30 min
Servings 3 cups
Freezing I do not suggest

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Ingredients

5 Roma tomatoes, diced (juice drained)
½ white onion, chopped
1 cup (250 ml) fresh cilantro packed, chopped
½ jalapeño, seeded and finely chopped
1 garlic clove, grated on microplane
¼ tsp (1 ml) salt
Juice of 1 lime

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Preparation

Cut the Roma tomatoes in half and drain the water that runs out. Collect the liquid that remains on the cutting board by gently shaking the tomatoes to extract it. Then cut the tomatoes into small dice.
In a bowl, combine the drained tomatoes, onion, cilantro, jalapeño, grated garlic, salt and lime juice. Mix gently.
Taste and adjust salt as needed.
Refrigerate for at least 30 minutes before serving to let the flavors develop.