Jerusalem salad pico de gallo

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1 pound tomatoes
10 to 12 ounce English cucumber (or small Persian cucumbers)
1/2 of 1 medium/large red onion (or 1 very small red onion)
As many jalapeños (about 1 to 3) or hot peppers as you’d like, pith/seeds removed (or not removed!)
1 small bunch parsley (about 1/4 cup minced)
1 small bunch cilantro (about 1/4 cup minced)
1 teaspoon dried mint (or 1 teaspoon fresh minced)
3 tablespoons lime juice
1/4 cup lemon juice
1 large clove garlic, crushed through a press or finely minced (feel free to add 1 more if you love garlic)
3/4 teaspoon salt, or more to taste


  1. Finely dice the tomatoes, cucumbers, red onion, and hot peppers, and place them with their juices in a mixing bowl. Feel free to use a food processor to do this, but the final presentation will be rougher than carefully dicing with a sharp knife (it’s a time saver though). To use a food processor, pulse each ingredient separately until finely chopped (Be careful not to let it run too long or you’ll turn it into a purée. Don’t bother washing the food processor between each ingredient).
  2. Wash and dry the parsley and cilantro, and then finely mince them (do not use a food processor for this). Add them to the mixing bowl (reserving a pinch for garnish), along with the dried mint, lime juice, lemon juice, garlic, and salt. Adjust the seasoning to taste (taste it with a tortilla chip—if your chips are salty, you might not want to add any more seasoning).
  3. Garnish with the reserved herbs and serve. If you’re making this for company, you can make it the day before and it’ll still be wonderful the next day. But leftovers for your own midnight snacking will stay really tasty for a few more days.