Pico de Gallo

Makes 2 cups

Ingredients:

1 white onion diced

2 tomatoes diced

1 Serrano or jalapeño seeds in or deseeded, diced

1 bunch cilantro chopped

1 lime zest and juice

Directions:

Dice the white onion and tomatoes into small, even pieces, then add them to a mixing bowl.

Wearing a disposable glove on one hand, finely chop the Serrano or jalapeño peppers and add them to the bowl. Keeping the seeds and ribs will add more heat, while removing them will create a milder pico.

Finely chop the fresh cilantro and add it to the mixture along with the remaining ingredients.

Finish by zesting and juicing the lime directly into the bowl. Gently mix everything together until all ingredients are evenly combined.

Taste and adjust the seasoning as needed, then allow the pico de gallo to rest for a few minutes before serving. This gives the flavors time to come together.

Serve fresh with tacos, grilled meats, chips, or your favorite Mexican-inspired dishes.

Chef Scout Recon Tip: Fresh salsa is all about balance—bright acidity from the lime, heat from the peppers, freshness from the cilantro, and just enough salt to bring everything together. Give it a few minutes to rest before serving and the flavors will become much more defined.