Pico de Gallo

Fresh homemade pico de gallo is bright, vibrant and will take any dish to another level. The key to making really excellent pico de gallo is obsessively chopping everything into a perfectly even fine dice. I start cursing halfway through, but the end result is beautiful and delicious.

8 roma tomatoes, seeded and brunoise (finely diced)
½ jalapeno, minced
3T red onion, diced
1 clove garlic, minced
2 limes, zested and juiced
1T extra virgin olive oil
salt and pepper
ciltantro
Dice and combine all of the ingredients in bowl. Add the salt right before serving. If you add it hours before the salt will bring out all of the liquid in the tomatoes and you will end up with watery pico de gallo.