the perfect pico



In a medium sized bowl, add tomatoes and onions cut into small (about 1/4th inch) cubes.

Peel, finely chop, and add the garlic.

De-seed the jalapeno using a spoon to prevent the pepper’s oils from getting on your fingers. Finely chop the jalapeno and add to the mixture.

Chop the cilantro and add (feel free to add more or less depending on your taste for cilantro – I like LOTS).

Pour the lime juice over, sprinkle with the sea salt/pepper, and stir.

Store in an airtight container in your fridge for up to 5 days.