Charred Jalapeño Pico de Gallo

Ingredients

• 3 medium tomatoes, diced

• 1 small white onion, finely diced

• 2 jalapeños

• 1 clove garlic, finely minced (optional but great)

• Small handful cilantro, chopped

• Juice of 1 lime

• Salt to taste

• Splash of olive oil (optional, adds nice body)

Instructions

1. Char the jalapeños:

Throw them directly over a gas flame, grill, or hot dry cast-iron pan.

Turn until blistered and blackened on most sides (3–5 min).

Let them cool slightly, then scrape off the loose char.

Remove seeds for mild, keep some for heat.

Finely mince.

2. Combine everything:

In a bowl, mix the tomatoes, onion, minced charred jalapeños, garlic, and cilantro.

3. Season:

Add lime juice, salt, and a small splash of olive oil if using.

Toss and taste. Adjust salt and lime.

4. Rest:

Let sit 10 minutes before serving so the flavours marry.