1. Prepare the Tomatoes: Dice the tomatoes and place them in a medium-sized bowl. If you prefer less liquid in your Pico de Gallo, you can remove the seeds before dicing.
2. Chop the Onion: Finely chop the onion and add it to the bowl with the tomatoes.
3. Add Jalapeños: Finely chop the jalapeño peppers. Adjust the quantity based on your heat preference. Add them to the bowl.
4. Cilantro: Chop the fresh cilantro and add it to the mixture.
5. Garlic (Optional): If using garlic, mince the cloves and add them to the bowl.
6. Lime Juice: Squeeze the juice of one lime over the mixture. This adds a refreshing acidity to the salsa.
7. Season: Add salt to taste. Start with about 1/2 teaspoon and adjust as needed. Add a pinch of pepper if desired.
8. Mix: Gently mix all the ingredients together until well combined.
9. Chill: For best results, let the Pico de Gallo sit in the refrigerator for about 30 minutes to let the flavors meld together.
10. Serve: Serve as a dip with tortilla chips, or as a topping for tacos, burritos, grilled meats, or any of your favorite dishes.
Enjoy your fresh and vibrant Pico de Gallo!
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