I am always shocked that people buy store-bought versions of pico de gallo when it is so easy to make it at home. The key to a really great relish is using tomatoes that are overripe and flavorful.
In a medium bowl, combine the tomatoes, chile, onion, lime juice, salt, and black pepper. Fold in the cilantro and let sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. The relish will keep, tightly covered in the refrigerator, for up to 3 days.
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