Tio Guillermo’s Pico de Gallo
3 medium sized firm ripe tomatoes
2 medium sized white onions
2 green spring onions
1/2 large bunch fresh cilantro
1 medium fresh jalapeno pepper
1 small can green chiles
2 fresh limes
good quality olive oil
*Core tomatoes, removing center with seeds. Dice tomatoes into fine cubes.
*Peel onion, wash and dice into fine cubes.
*Thinly slice all of green onion (whites and green tops).
*Finely dice fresh cilantro, including stems.
*Core and remove seeds of jalapeno pepper, then very finely dice.
*Roll and squeeze juice from limes (a little over 1/8 cup).
Mix together diced fresh tomatoes, white onion, green onions, fresh cilantro, jalapeno. Season with sea salt, fresh lime juice and about 1/8 cup olive oil. Add can of green chilis, including juice.
Adjust seasoning as required, adding more sea salt/lime juice to taste.
Blend all together, cover and store in fridge for a few hours before serving to allow flavors to marry.
Leftover pico de gallo is wonderful in homemade chicken tortilla soup the next day!