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