PICO DE GALLO
This is really the most versatile topping. This is amazing 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
1 white onion
A handful of cilantro
JF Universal Salt to taste
Deseed and remove the interior ribs of the tomatoes and finely chop.
Finely dice the white onion, make sure there is an even ratio between the tomatoes and onion, you might not need the full amount.
Dice and deseed the jalapeños.
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 to pinches of JF Universal Salt.