Pico de Gallo

Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 pound roma tomatoes (about 2 cups). Dice 1 large yellow until you have about 2 cups. Trim and remove the seeds from 2 medium jalapeño peppers, then cut into small dice (about 1/4 cup). Coarsely chop the leaves and tender stems of 1/2 medium bunch fresh cilantro until you have 1 cup. Juice 3 medium limes (about 1/2 cup) and strain out any pith.

Add 1 teaspoon kosher salt and stir until combined. Refrigerate until the tomatoes release some juice and everything looks a bit softened, about 20 minutes. Stir again before serving. Taste and season with more kosher salt as needed.