Pico de gallo

Cut the tomatoes open, scoop out the seeds and juice, and dice the flesh into 5–7 mm cubes.

Choose firm, meaty tomatoes such as plum tomatoes: watery ones make a runny salsa.

Finely chop the onion, the seeded chili and the cilantro, tender stems and all.

Wash your hands with soap after cutting the chili and keep them away from your eyes.

Put everything in a bowl, squeeze in the lime juice, season with salt and mix.

Let the salsa stand for 10 minutes so the vegetables release their juices. Stir again before serving. Enjoy!