Pico de gallo fresco: condimento o salsa

Ingredientes

• 1.5 lbs (655 grams) Roma Tomatoes (about 6 tomatoes; 3 3/4 cups diced (615 grams)*)
• 1 1/3 cups (160 grams) Diced Green Bell Pepper (about 1 medium pepper, small dice, about 1/4 inch)
• 1 cup (125 grams) Diced White Onion (about 1 medium onion, small dice, about 1/4 inch)
• 2-3 Seranno Peppers (minced, adjust to taste, about 2 1/2 tablespoons for a mild pico)
• 2 Plump Cloves of Garlic (about 1 1/2 teaspoon minced)
• 1/2 cup (25 grams) Chopped Fresh Cilantro (chopped fine)
• 1 1/2 tablespoons Fresh Lime Juice (from about 1 1/2 limes)
• 1/2 teaspoon Fine Sea Salt (plus more to taste)

Preparación

1. 1

   Dice tomatoes into about 1/4 inch cubes. Transfer the tomatoes and their juices to a large mixing bowl. Add the bell pepper, onion, serrano peppers, garlic, cilantro, lime juice and sea salt. Note: for a milder pico de gallo, remove and discard the white ribs and seeds of the serrano peppers.

2. 2

   Stir all the ingredients together and taste. Allow the pico to rest in the refrigerator for at least 30 minutes before enjoying, up to an hour if you can. Taste before serving. Does it need more cilantro, salt, lime juice or heat? If so, add more now to taste.

3. 3

   Pico is best enjoyed the day it's made, but it will keep in the refrigerator in a lidded container for up to three days. It's a perfect partner on these Crunchy Old School Bean and Cheese Tacos.