How To Make Pico De Gallo - Innit
  • Ingredients

    • Red Tomato 4

    • Yellow Onion 1/2

    • Red/Green Chilli 1

    • Cilantro 1 bunch

    • Lime 1

    • Olive Oil 2 tablespoons

    • Salt 1 tablespoon

    • Black Pepper 1 pinch

  • Tools

    • Medium Glass Bowl

    • Cutting Board

    • Knife

Instructions

  1. Dice Tomatoes.

    Core Tomatoes. Carefully turn the tomato around using the tip end of your knife. Remove core and discard. Slice tomatoes in half. Lay tomato half down flat. Holding the top of the tomato half steady, make a series of horizontal slices. Then, make a series of vertical slices with the same spacing as your horizontal slices. Dice the tomato to make a series of vertical slices perpendicular to the slices you just made.

  2. Dice Onion.

    Hold the onion steady and trim off the root end and the stem end by about 1/4 of an inch.

  3. Thinly Slice Serrano Pepper.

    Lay the serrano flat. Cut off the tip end of the serrano. Thinly slice the serrano. Discard the stem end.

  4. Chop Cilantro.

    Lay cilantro on the cutting board. Cut off stems and discard. With both hands, tightly roll cilantro leaves into a small bunch. Roughly mince cilantro.

  5. Toss to combine.

    Add tomatoes, onion, serrano, and cilantro to a large bowl. Add a squeeze of fresh lime juice. Season with salt and pepper and drizzle with olive oil. Toss to combine.