Pico de Gallo

Ingredients

• 6roma tomatoes — seeded and cut into small dice
• 1white onion — finely chopped
• 2serrano or jalapeño chiles — finely minced
• 1 bunchfresh cilantro — chopped
• 3 tbsplime juice
• 1 tspfine salt
• 3 cupstotopos — for scooping

Method

1. Start by preparing the tomatoes. Cut the 6 roma tomatoes in half and use a small spoon to gently scoop out the seeds. This will prevent the pico de gallo from becoming too watery. Once seeded, dice the tomatoes into small, even pieces, aiming for about 1/4-inch cubes. This size will ensure a good texture and balance in each bite.
2. Next, prepare the white onion. Peel the onion and cut it into similar-sized small dice as the tomatoes. If the onion has a sharp bite, rinse it briefly under cold water to mellow its flavor. This step ensures the onion's taste doesn't overpower the other ingredients.
3. Now, handle the chiles. Choose either 2 serrano or jalapeño chiles based on your heat preference. Slice them in half lengthwise and remove the seeds and membranes if you prefer less heat. Finely chop the chiles, aiming for a similar size to the tomatoes and onion, to ensure an even distribution of heat throughout the dish.
4. Chop the cilantro. Take a bunch of fresh cilantro, remove the thicker stems, and finely chop the leaves. The cilantro should be chopped just as fine as the other ingredients to blend seamlessly into the pico de gallo, adding a fresh, herbal note.
5. Combine all the prepared ingredients in a large mixing bowl. Add 3 tablespoons of lime juice and 1 teaspoon of fine salt. Toss everything together gently until well mixed. Allow the mixture to stand for about ten minutes, which lets the flavors meld and the lime juice slightly soften the ingredients.
6. Before serving, taste the pico de gallo. Adjust the seasoning if needed, adding more salt or lime juice to suit your taste. The flavors should be bright and balanced, with a fresh aroma that invites you to the table.
7. Serve the pico de gallo fresh with 3 cups of totopos. This dish is best enjoyed immediately, as it does not keep well. The totopos provide a perfect crunchy contrast to the vibrant and juicy pico de gallo.