Recipe Instructions:
Ingredients:
• 4 medium tomatoes, finely chopped (about 2 cups)
• 1/2 medium red onion, finely chopped (about 1/2 cup)
• 1/2 cup fresh cilantro, chopped
• 1-2 jalapeño peppers, seeds removed and finely chopped (adjust to taste)
• 1-2 tablespoons fresh lime juice (about 1 lime)
• Salt, to taste
Instructions:
1. Prepare the Ingredients:
o Finely chop the tomatoes, red onion, cilantro, and jalapeño peppers. You can adjust the amount of jalapeño based on your preference for spiciness.
2. Combine Ingredients:
o In a mixing bowl, combine the chopped tomatoes, red onion, cilantro, and jalapeño peppers.
3. Season:
o Squeeze fresh lime juice over the mixture. Start with 1 tablespoon and add more to taste if desired.
o Season with salt, starting with a pinch, and adjust according to your taste preference.
4. Mix Well:
o Gently toss all the ingredients together until well combined. Be careful not to mash the tomatoes too much; you want to maintain a chunky texture.
5. Chill (optional):
o For best flavor, let the Pico de Gallo sit at room temperature for about 15-20 minutes before serving. You can also cover and refrigerate it for up to a few hours to allow the flavors to meld together.
6. Serve:
o Serve Pico de Gallo as a topping for tacos, nachos, grilled meats, or as a dip with tortilla chips.
Tips:
• Adjust the heat level by adding more or less jalapeño peppers, or even including some of the seeds if you prefer it spicier.
• Fresh ingredients are key to the bright flavor of Pico de Gallo, so use ripe tomatoes and fresh cilantro for the best results.
• You can customize this salsa by adding diced avocado, mango, or pineapple for a unique twist.
