Pico de Gallo

• 3 whole good tomatoes
• 0.5 large onion
• 1 jalapeño, minced
• 1 large garlic clove, minced
• 0.5 bunch of cilantro
• 1 Tbsp. lime juice
• 0.125 tsp. sea salt
• 0.125 tsp. fresh ground black pepper
• 0.125 tsp. cumin seeds, ground

Mince the garlic and chop the jalapeño, tomatoes, and onions into very small dice. (Leave seeds in your jalapeños for a hotter pico). Adjust the quantity of jalapeños to your preferred temperature.

Chop up a small bunch of cilantro. Remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.

Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt, pepper, and cumin to taste and stir again.

Place it in the fridge for at least 30 minutes for the flavours to blend.