Pico de Gallo
Yield: 2.5 cups
2 cups tomatoes, diced
1/2 cup yellow onion, diced
1/4 cup cilantro, finely chopped
1 serrano or jalapeno pepper, seeded and finely minced
2 tablespoons lemon juice, plus more to taste
1 clove garlic, crushed
1 teaspoon sea salt, plus more to taste
Combine all the ingredients in a bowl and slow the flavors to mingle for at least 1 hour.
Keep in the refrigerator for up to 3 days.