1 cup finely diced white onion
¼ cup lime juice
1 jalapeño or serrano pepper, finely diced with ribs and seeds removed (adjust based on your spice preference)
Salt to taste
Instructions:
1. Prepare the vegetables: Finely dice the white onion and jalapeño or serrano pepper, ensuring to remove the ribs and seeds from the pepper. Adjust the amount of pepper according to your spice tolerance.
2. Mix the lime juice and salt: In a mixing bowl, combine the lime juice and fine sea salt, stirring until the salt dissolves.
3. Combine the ingredients: Add the diced tomatoes, chopped onion, diced pepper, and finely chopped cilantro to the bowl with the lime juice and salt. Gently toss the ingredients together, making sure they are evenly coated with the lime juice and salt mixture.
4. Adjust seasoning: Taste the pico de gallo and add more salt if needed, according to your preference.
5. Let it sit: Allow the flavors to meld by refrigerating the pico de gallo for at least 30 minutes before serving. This step enhances the taste.
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