Preparation time: 10 minutes
Serves 4
Ingredients:
2 cups fresh diced Plum tomatoes, seeds removed
*If you can find an heirloom tomato it will make a more delicious Pico de Gallo, especially if it is the more sweet tasting variety.
1/2 cup chopped onion, diced to match the tomato
1/3 to 1/2 cup chopped cilantro
1/4 to 1/2 teaspoon sea salt
Lime juice to taste, 1/2 small lime
1/8 teaspoon umeboshi vinegar
Optional: add chopped serrano or jalapeno, vein and seeds removed, to Pico de Gallo
Preparation:
Place the diced onion in a bowl. Add a pinch of sea salt and umeboshi vinegar. Gently massage the onion until it begins to glisten.
Set it to the side while you are preparing the other ingredients.
Remove the top of the tomato, then cut in quarters, remove the seeds.
Add a pinch of sea salt and use a wooden utensil to blend with the tomatoes.
If you are using peppers prepare by removing the seeds and finely chopping.
Remove the leaves from the sprigs of Cilantro, chop coarsely.
Place all vegetables prep bowl together with the cilantro.
Add the remaining sea salt and toss together to blend the ingredients.
Add a little fresh squeezed lime juice and toss.
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