Pico de Gallo (Salsa Mexicana)

• 1 pound ripe Roma tomatoes (about 4 medium tomatoes, cored and cut into ¼-inch dice)
• ½ cup white onion (very finely diced)
• 1 large or 2 small serrano chiles (very finely minced; seeded and deveined for less heat)
• ½ cup cilantro leaves and tender upper stems (finely chopped)
• 2 tablespoons lime juice (freshly squeezed, plus more to taste)
• ¾ teaspoon fine sea salt (divided, to taste)

Instructions

1. Prepare the Onion: Cut the white onion into a very fine dice, approximately ⅛ inch. Transfer it to a medium nonreactive mixing bowl.½ cup white onion
2. Prepare the Serrano: Remove the stem from the serrano chile. For a milder salsa, split it lengthwise and scrape away the seeds and pale interior ribs. Mince the chile very finely and add it to the onion.1 large or 2 small serrano chiles
3. Macerate the Onion and Chile: Add the lime juice and ½ teaspoon of the fine sea salt. Stir thoroughly and let the mixture stand for 5–10 minutes while preparing the tomatoes and cilantro.2 tbsp lime juice, ½ tsp fine sea salt
4. Prepare the Tomatoes: Core the Roma tomatoes and cut them into approximately ¼-inch dice. If a tomato contains a large amount of loose, watery seed pulp, remove that portion before dicing. Do not scrape away all of the flavorful tomato flesh and gel.1 pound Roma tomatoes
5. Prepare the Cilantro: Rinse and thoroughly dry the cilantro. Remove the thick lower stems and finely chop the leaves and tender upper stems. Stop before the cilantro becomes wet or paste-like.½ cup cilantro
6. Combine the Salsa: Add the diced tomatoes and chopped cilantro to the bowl with the macerated onion and serrano. Fold gently until everything is evenly distributed.prepared tomatoes, cilantro, onion, serrano, lime juice
7. Rest the Pico de Gallo: Let the salsa stand at room temperature for 15–20 minutes. Stir it once halfway through the resting time.combined pico de gallo
8. Adjust the Seasoning: Taste the pico de gallo with a tortilla chip or with the food it will accompany. Add the remaining ¼ teaspoon fine sea salt, or only as much as needed. Add more lime juice 1 teaspoon at a time when the tomatoes need additional acidity.remaining ¼ tsp fine sea salt, additional lime juice as needed
9. Serve: Stir once more before serving. Use a slotted spoon or serving fork when topping tacos, nachos, tostadas, or other foods that should not receive the accumulated tomato juice.finished Pico de Gallo
10. Store: Transfer leftovers to a clean airtight container and refrigerate promptly.remaining pico de gallo