This pico de gallo salsa is easy to make but it is one of my favorite salsas to snack on. The trick is to use ripe tomatoes, don’t put it in the fridge and a really fresh lime. I cook with yellow onions but this salsa needs white onion diced very small. Make some homemade chips by cutting gf corn tortillas into triangles, brushing with some coconut oil and a sprinkle of Himalayan salt. The salsa adds flavor to a tuna salad or onto of a piece of roast chicken. Better make a double batch so you don’t run out.
1 white onion, diced
8 Roma tomatoes, diced
1 bunch of cilantro, chopped
2 Jalapeños, seeded, deveined, diced
½ teaspoon salt
Chop up all the veggies and put into a bowl. Pour the juice of one lime over and the salt, stir mix well. Let set 10 minutes, stir and eat.