Pico de Gallo

Steps

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1. 1
   Dice the tomatoes into small pieces.
   ▶ ≈0:08
2. 2
   Dice the jalapeño into finer pieces than the tomatoes.
   ▶ ≈0:30
3. 3
   Dice the onion into small pieces. You can cut the root end first before slicing to help keep it together.
   ▶ ≈0:38
4. 4
   Add a handful of fresh cilantro.
   ▶ ≈0:55
5. 5
   Squeeze fresh lime juice over the mixture.
   ▶ ≈1:03
6. 6
   Add Celtic sea salt (approximately 1.5 teaspoons) and mix everything together.
   ▶ ≈1:16
7. 7
   Refrigerate for at least 30 minutes before serving with tortilla chips.
   ▶ ≈1:32