Growing Chefs! Ontario Pico de Gallo

Pico de Gallo

This fresh salsa is a great way to practice knife skills and is perfect with nacho chips!
3 cups
6 medium roma tomatoes1 cup chopped cilantro1 cup white onion, chopped2 tablespoons garlic, chopped1 small jalapeno, remove seeds and finely chop3 tablespoons lime juice Salt to taste
Cutting boardPairing knife or chef's kinfeMeasuring cupMeasuring spoonsBowls of various sizes for ingredientsMedium potWood spoonTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Using a sharp knife, cut the tomatoes in half lengthwise. Remove the core. Scoop out the seeds. Slice the tomato into thin, 1 centimeter strips, and then into 1 centimeter cubes.

Cut the onion in half and remove the skin. Make long thin cuts, following the lines on the onion, but not all the way through the root. Cut across these cuts to dice finely.

Smash the garlic and finely dice. Chop the cilantro finely.

Cut the jalapeno in half and remove the seeds and pith. Dice finely.

Get Cooking!

Mix all the ingredients together in a bowl. Season to taste with additional lime juice and salt.