Pico De Gallo

Pico De Gallo

Not just for tacos...This is the most versatile topping. Try this mixed with scrambled eggs, on top of nachos, or combined with leftover rice. I like to make this in batches and use over a few days.


3 roma tomatoes, deseeded and diced
1 white onion, finely diced
2 jalapeños, deseeded and finely diced
Handful of cilantro, finely chopped
JF Universal Salt to taste


De-seed and remove the interior ribs of the tomatoes and dice them. Finely dice the white onion, make sure there is an even ratio between the tomatoes and onion. De-seed the jalapeños and dice them finely. Rinse the cilantro and pat dry, chop fine. I don't mind the stems, they are quite flavorful. In a medium size bowl mix to combine. Add a generous pinch of JF Universal Salt.