<p>You can find the written version of this episode at <a href="https://www.chefsnotes.com/pico-de-gallo/" target="_blank">https://www.chefsnotes.com/pico-de-gallo/</a> and you can find the recipe below.</p> <p>If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at <a href="https://www.patreon.com/chefsnotesblog" rel="ugc noopener noreferrer" target="_blank">patreon.com/chefsnotesblog</a></p> <p>Pico de Gallo Recipe</p> <h3>Ingredients</h3> <ul> <li>1/4 cup red onion, minced</li> <li>1 tbsp garlic, minced</li> <li>2 tbsp pickled jalapenos, minced</li> <li>2 tbsp cilantro, minced</li> <li>1 cup Roma tomatoes, minced</li> <li>1 lime, juice and zest</li> <li>1/2 tsp kosher salt</li> <li>1/4 tsp cumin</li> <li>2 tsp red wine vinegar</li> </ul> <h3>Instructions</h3> <ul> <li>Put all the ingredients in a medium mixing bowl. Mix well.</li> <li>Taste and adjust the seasoning as needed with salt and pepper.</li> <li>Transfer the pico de gallo to a small serving bowl and cover tightly with plastic wrap.</li> <li>Put the bowl in the fridge and let the pico rest for one hour to allow the flavours to come together.</li> <li>Serve the salsa right away or store it in the fridge for up to 24 hours.</li> </ul>