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Ingredients requirements Roasted Pico de Gallo Salad for 2:

1. Provide 1/2 teaspoon oil
2. You need 1/2 for a sweet onion, cut into 1/4" strips vertically
3. Provide 1/2 of a basket (5 oz) grape tomatoes
4. Give 2 - medium jalapeños, cut into 1/4" thick slices
5. Prepare - chopped cilantro (about 5 whole stems should do it - I use the whole thing and don't bother to pick the leaves off the stems)
6. Get lime or Mexican lime
7. Give - salt

Roasted Pico de Gallo Salad for 2 steps:

1. Bring oil up to just above medium heat on fry pan and add onions, tomatoes, and jalapeños on a single layer and pan roast for about 20 minutes total, redistributing every 5 minutes or so. Slow roasting like this will wilt the onions and jalapeños a bit and bring out their sweetness.
2. Lightly salt to taste, squeeze a little fresh lime juice over it all (Mexican/Key limes are the best for this if you can get them), sprinkle with chopped cilantro.
3. Enjoy!

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