Pico de Gallo

Instructions

1. 1

   Wash and dice the tomatoes into small, evenly sized pieces. Remove the seeds and excess liquid to prevent the pico de gallo from becoming watery. Transfer the diced tomatoes to a medium mixing bowl.

2. 2

   Finely dice the white onion, mince the garlic, and chop the fresh cilantro. Remove the stem from the jalapeño and finely dice it. For a milder flavor, remove the seeds and white membranes before chopping. Add everything to the bowl with the tomatoes.

3. 3

   Squeeze the juice of 1 fresh lime over the chopped vegetables. Gently toss to distribute the lime juice evenly throughout the mixture.

4. 4

   Drizzle the olive oil over the vegetables. Sprinkle in the chicken bouillon seasoning, salt, and black pepper. Gently stir until all ingredients are evenly combined. Taste before adding additional salt, as the chicken bouillon already contains sodium.

5. 5

   Cover the bowl and refrigerate for approximately 15–30 minutes to allow the flavors to blend together. During this time, the tomatoes and vegetables will release some of their natural juices, creating a flavorful mixture.