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Classic pico de gallo with tomato, onion, lime, cilantro, and sea salt

Classic Pico de Gallo for Full GAPS

Fresh hand-chopped pico de gallo made with ripe tomato, onion, lime, cilantro, and sea salt for Full GAPS.
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Prep Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Condiment, Side Dish
Cuisine: GAPS, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe tomatoes cored and finely chopped
  • 1/3 white or yellow onion finely chopped
  • 1-2 limes juiced, to taste
  • 2 tbsp fresh cilantro finely minced
  • natural sea salt a few shakes, to taste

Equipment

  • 1 Sharp stainless-steel knife
  • 1 Cutting board with juice groove
  • 1 Glass, ceramic, or stainless-steel mixing bowl
  • 1 Citrus reamer or handheld juicer
  • 1 Tablespoon measure
  • 1 Silicone spoon

Method
 

  1. Core the tomatoes and finely chop them into small even pieces. Measure the onion amount shown in the card and chop it finer than the tomato.
    Three tomatoes, one-third onion, limes, cilantro, and sea salt for classic pico de gallo
  2. Combine the chopped tomatoes and onion in a glass, ceramic, or stainless-steel bowl.
  3. Squeeze in the juice of 1 lime and stir. Taste; add the second lime if the mixture still tastes flat or dry.
  4. Add a few shakes of natural sea salt. Stir and wait briefly for the salt to draw juice from the tomatoes before adjusting.
  5. Finely mince 2 tablespoons cilantro and fold it in until evenly distributed. Keep the tomato and onion pieces distinct rather than crushing them.
    Chopped classic pico de gallo beginning to rest in a glass bowl
  6. Cover and refrigerate for at least 2 hours so the lime, salt, onion, cilantro, and tomato juices meld. Stir before serving.

Notes

  • Full GAPS: Use after raw tomato, raw onion, lime, cilantro, and sea salt are introduced and tolerated.
  • Classic formula: Do not add garlic, jalapeño, lemon, or avocado to this card.
  • Onion measure: Use one-third of one onion, not one-third cup.
  • Storage: Best the day it is made; keep covered in glass in the refrigerator.

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