Pico de gallo
Preparation Time: 15 minutes Recipe Intensity: Easy
Ingredients:
- 4 large tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1-2 jalapeño peppers, seeded and finely chopped (adjust based on spice preference)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (about 1-2 limes)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions:
- Start by preparing the ingredients. Dice the tomatoes, finely chop the red onion, seed and finely chop the jalapeño peppers, and chop the fresh cilantro.
- In a mixing bowl, combine the diced tomatoes, chopped red onion, chopped jalapeños, and chopped cilantro.
- Squeeze fresh lime juice over the tomato mixture. Start with one lime and adjust the amount based on your preference for acidity.
- Season the Pico de Gallo with salt and black pepper. Start with a small amount of salt and pepper, then taste and adjust as needed.
- Gently toss all the ingredients together until well combined. Be careful not to crush the tomatoes; you want to maintain their texture and freshness.
- Let the Pico de Gallo sit at room temperature for about 10-15 minutes before serving. This allows the flavors to meld together.
- Give the Pico de Gallo a final stir before serving. Taste and adjust the seasoning if necessary.
- Serve the fresh Pico de Gallo salsa as a topping for tacos, burritos, grilled chicken or fish, quesadillas, nachos, or enjoy it with tortilla chips as a flavorful dip.
- Store any leftover Pico de Gallo in an airtight container in the refrigerator. It’s best consumed within a day or two for optimal freshness.
Note: You can customize this Pico de Gallo recipe by adding additional ingredients like diced avocado, chopped mango, or corn kernels for extra sweetness and texture. Adjust the spice level by including more or fewer jalapeño peppers, or leave the seeds in for extra heat. Enjoy the vibrant flavors of this homemade salsa!
