Pico de Gallo: Authentic Mexican Salsa by Arnietex

Ingredients

• 7 roma tomatoes
• 1/2 white onion
• 3 serrano peppers
• 1 head cilantro
• 3/4 lime
• 2 tsp sea salt

Instructions

1. Dice 7 Roma tomatoes into pieces roughly 1/4 to 3/8 inch thick, aiming for uniform size with the onion.
2. Finely dice 3 Serrano peppers, cut in half and then quarters lengthwise, without removing seeds.
3. Chop 1 head of cilantro, focusing on the leaves and avoiding the stems.
4. Juice 3/4 of a lime into the bowl with the tomatoes, peppers, and cilantro.
5. Stir the ingredients together to allow flavors to meld.
6. Dice 1/2 white onion into small pieces, similar in size to the diced Serrano peppers.
7. Add the diced onion to the bowl.
8. Add 2 teaspoons of sea salt.
9. Stir all ingredients together thoroughly.
10. Refrigerate for at least 30 minutes to allow juices to release and flavors to meld.