Pico de Gallo

Ingredients:

700 g cherry tomatoes
40 - 50 g red onion, diced fine (60 ml)
20 g cilantro, chopped (80 ml)
1 spicy pepper, jalapeño or serrano, minced fine
30 - 45 g lime juice (1 - 1.5 limes)
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1. Dice the tomatoes through the poles into fourths, and then each slice into thirds or fourths depending on the tomato size. Place in a 2 - 2.5 L mixing bowl.

2. After all the tomatoes are diced, drain off any of the tomato liquid accumulated at the bottom of the mixing bowl.

3. Add to the mixing bowl the red onion, cilantro, and pepper.

4. Season vegetables lightly with salt, and toss to combine.

5. Add the lime juice and toss again gently to combine. Check seasoning and adjust accordingly.

Notes:
The salsa will taste best after a few hours of the flavors being able to meld. It can be transfered to a 1 - 1.5 L serving bowl.