Pico de Gallo

Method

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1. 1Halve the tomatoes and scoop out the watery seeds with a teaspoon. Cut the remaining flesh into small cubes, about 1 cm.
2. 2Chop the onion very finely. To soften its bite, soak it in cold water for 5 minutes and drain.
3. 3Trim the chile; for less heat remove the white ribs and seeds, then mince it very finely.
4. 4Chop the cilantro leaves together with the tender stems, discarding any thick stalks.
5. 5Combine everything in a bowl, add the lime juice and salt, and toss gently.
6. 6Chill for 15-20 minutes so the flavors meld. Stir once more, adjust salt and lime, and serve right away with tortilla chips or tacos.