Pico De Gallo With White Balsamic Vinegar
Prep: 20 minutes | Cook: 0 minutes | Serves: 6-8
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Ingredients
- 4 to 6 ripe plum tomatoes
- ¼ cup (10 g) tightly packed cilantro leaves and stems
- ¼ of a small white onion
- One fresh jalapeño, stem and seeds removed
- 1 clove garlic
- ¼ to ½ teaspoon flaky salt
- 1 to 2 tablespoons Olive That! Cilantro Garlic White Balsamic Vinegar
Directions
- Using a sharp knife, slice the stems from the tomatoes. Stand the tomatoes on the flat, cut end and slice them into quarters. Carefully run the blade of your knife under the seeds and "guts" of the tomatoes, inside along the skin. Discard the seeds and insides of the tomatoes. Finely dice the remaining tomato flesh. You need about 2 cups (350g) of diced tomato. Place the chopped tomatoes in a bowl.
- Chop the cilantro leaves and stems, white onion, jalapeño, and garlic, as fine as you can.
- Add the cilantro, 1 tablespoon of onion, 1 teaspoon of jalapeño, the garlic, and salt to the bowl of chopped tomatoes. Stir well to combine. Add 1 tablespoon of Olive That! Cilantro Garlic White Balsamic Vinegar and stir well. Adjust the pico de gallo with more onion, more jalapeño, more salt, or more vinegar to suit your preference. Serve immediately, or store in the fridge, inside a glass container with a tight-fitting lid. As the pico de gallo sits, it will release a lot of juice. Use a regular or slotted spoon to serve.
