Pico de Gallo

Wash 400g ripe Roma tomatoes thoroughly under cool running water, then pat dry with paper towels. Core each tomato, cut in half crosswise, and gently squeeze out seedy, watery pulp into a small reserve bowl (discard pulp for extra-chunky pico). Dice remaining tomato flesh into uniform 0.5cm (1/4-inch) pieces, then transfer to a large glass mixing bowl.

Dice 70g (1/2 cup) white onion into the same 0.5cm (1/4-inch) uniform size as the tomatoes. To mellow the sharp, harsh raw onion bite, place diced onion in a fine-mesh sieve, rinse under cold running water for 30 seconds, then shake off all excess water thoroughly before adding to the bowl with diced tomatoes.

Wear disposable food-safe gloves to avoid capsaicin skin irritation, then seed and devein 15g (1 medium) jalapeño for mild heat (leave seeds and white membranes intact for medium-spicy pico) before mincing finely. Mince 3g (1 small) garlic clove into a smooth, fine paste, then add both jalapeño and garlic to the mixing bowl.

Wash 15g (1/2 cup loosely packed) fresh cilantro, pat completely dry with paper towels, then finely chop the leaves and tender upper stems (discard any thick, woody lower stems). Add chopped cilantro to the mixing bowl, then pour in 45ml (3 tablespoons) fresh-squeezed lime juice, taking care not to drop any lime seeds into the mixture.

Add 5g (1 teaspoon) kosher salt to the bowl, then toss all ingredients gently with a flexible rubber spatula until evenly combined, taking care not to overmix and mash the tomatoes to keep the pico chunky. Let the mixture rest at room temperature (20-22°C / 68-72°F) for 15 minutes to allow flavors to meld, stirring once gently at the 7-minute mark.

After the 15-minute rest, taste the pico de gallo and adjust seasoning as needed: add an extra 1g (1/4 teaspoon) kosher salt for more savoriness, 15ml (1 tablespoon) extra lime juice for brighter tartness, or a pinch of red pepper flakes for extra heat. Serve immediately, or chill covered in the refrigerator for up to 2 hours before serving.