Pico de Gallo

• 1/2 red onion, peeled and chopped into small dice
• 1/2 bunch cilantro, leaves and stems, chopped roughly
• 3 scallions, white and green parts, sliced thinly
• 5 medium tomatoes, cored and chopped into small dice
• 1 heaping tablespoon Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang)
• 1 tablespoon kosher salt
• Juice of 1 lime

1. In a large, nonreactive bowl, add all the ingredients and stir to combine.
2. Adjust seasoning to taste.
3. Serve with carne asada and grilled tortillas.
4. Serve remainder with tortilla chips.

red onion, cilantro, scallions, tomatoes, chinese chili bean sauce, kosher salt, lime

Taken from cooking.nytimes.com/recipes/12599 (may not work)