Pico de Gallo

Ingredients

• 4 medium tomatoes (about 1 1/2 pounds), quartered and seeded, divided
• 1 teaspoon kosher salt plus more to taste
• 1/2 medium white onion (about 5 ounces), peeled and cut in fourths
• 1 large jalapeno pepper (about 1 ounce), quartered (remove seeds for mild)
• 1/2 cup fresh cilantro, packed
• 2 tablespoons lime juice
• Tortilla chips

Directions

1. Using a food chopper fitted with the chopping/mixing blade, add 2 tomatoes. Pulse on LO until coarsely chopped. Remove tomatoes to a fine mesh colander over a bowl. Repeat with remaining tomatoes. Stir in 1 teaspoon salt. Let drain for about 15 minutes.
2. Add onion, jalapeno, and cilantro to food chopper. Pulse on LO until finely chopped. Transfer mixture to a bowl. Add lime juice and drained tomatoes. Stir until blended. Add additional salt to taste, if desired.
3. Cover and refrigerate to chill. Serve with tortilla chips.

Makes: 2 cups

TEST KITCHEN TIP: 

• Salting and draining the chopped tomatoes improves their flavor and texture.
• For a quick guacamole, chop two ripe avocados and add 1/3 to ½ cup Pico de Gallo.