Ingredients
2 cups diced tomatoes
1/2 teaspoon salt
1 cup minced white onion
2 jalapenos, seeded and minced (about 1/4 cup)
1/2 cup minced fresh cilantro
1/2 - 1 teaspoon ground cumin
Directions
Place the diced tomatoes in a colander set over a bowl. Sprinkle with salt and allow to drain for at least an hour. This step will remove the excess liquid from the tomatoes and help your pico de gallo from becoming too watery.
Mix the white onion, jalapenos, and cilantro in a glass or plastic bowl.
Gently stir the tomatoes in the colander until you notice there isn't as much liquid dripping into the bowl.
Gently mix the tomatoes into the onion/jalapeno/cilantro mixture. Add 1/2 teaspoon cumin and stir to combine. Taste, and add the additional 1/2 teaspoon ground cumin if desired.
Serve with tortilla chips, rice crackers, tacos, burritos, fajitas....or just eat it straight out of the bowl as I do when (I think) no one is watching.
This will keep about two days covered in the refrigerator.
Note: If you are tight on time, you don't have to drain the tomatoes. Your pico de gallo may have too much liquid, but you can drain off the excess liquid when you are serving it using a slotted spoon.
