Fresh pico de gallo is great for parties, or can be used to top chicken, fish, black bean burritos, etc. This salsa is easy to prepare and keeps for up to 5 days in the fridge. If you are preparing this a day ahead, add cilantro 30 minutes before serving.
Makes 2 cups, serves 4
2 Roma tomatoes, diced, with seeds removed
3 shallots, finely diced (or 1 small onion)
1/2 jalapeno, finely diced (or 1 jalapeno, for hot salsa)
Black pepper and sea salt, to taste
2 tsp lime juice
Bunch of cilantro, chopped, to taste
Dice the tomatoes, shallots and jalapenos and add to bowl. The ratio of tomato to all other vegetables should be 2:1 by appearance. Season with pepper and salt and toss with lime juice. Add cilantro and toss. Serve chilled.