The Best Pico de Gallo
  • 2-3 large tomatoes(or 2 1/2 cups tomato concassée)
  • 1/2cup red oniondiced
  • 2cloves garlicminced
  • 1/2cup fresh cilantrochopped
  • 1 jalapenoseeded and diced
  • 1 limezested and juiced
  • 2tablespoons extra virgin olive oil
  • Salt and Pepperto taste
  1. Prepare tomatoes with the concassée method. You will have a yield of about 2 1/2 cups. Add to a large bowl.
  2. Place the onion, garlic, cilantro, jalapeno, lime zest and juice, and olive oil in the bowl with the tomatoes, and stir gently until combined.
  3. Season to taste with salt and pepper.
  4. Place in an airtight container with a lid and refrigerate for at least 30 minutes before serving. Use within 1-2 days.