Last night, I chopped up Roma tomatoes, a jalapeño, and half of a white onion, and mixtum altagedda with the juice of one lime and some kosher salt. So there’s pico de gallo in the fridge. I’ve just finished mixing the juices of one-each orange, lemon, and lime, and mixed them up with some olive oil, kosher salt, freshly-ground black pepper, cumin, apple cider vinegar, minced jalapeño, cilantro, and a bunch of crushed garlic. Skirt steak is marinating in it, and I’ll make carne asada on the barbie around four of the clock (about five hours from now).