3largebeefsteak tomatoes or heirloom tomatoesmedium dice (about 3 cups)
1largeserranoroughly chopped (remove the seeds and stems for less heat)
½cupred onionsmall dice
2limes2 tbsp of juice
¼tspkosher saltnot iodized
In a large bowl, add the roughly chopped serrano pepper, minced garlic, diced red onion, lime juice, cumin, and kosher salt. Mix to incorporate. While the ingredients are marinating, dice the tomatoes.
Add the diced tomatoes over a strainer (of some sort) to help drain off excess liquid. When ready, add it to the rest of the ingredients. Give a toss and place it into the forge and allow it to chill for 30- minutes before serving.
If you are absolutely too eager and cannot wait, feel free to enjoy right away.
Can I add cilantro to this recipe? Yes.What if I can't find a serrano? Use jalapeno.How long does pico de gallo last? Store in an air-tight container for up to 3 days.