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Instructions:
- Prepare the ingredients by deseeding and finely chopping the jalapeño peppers, finely chopping the red onion, dicing the tomatoes, and chopping the fresh cilantro.
- In a mixing bowl, combine the chopped red onion, cilantro, jalapeños, and diced tomatoes.
- Squeeze the juice of one lime over the tomato mixture. Adjust the acidity by adding more or less lime juice as desired.
- Season the Pico de Gallo with salt and black pepper to taste. Start with a small amount and adjust according to preference.
- Gently toss all the ingredients together to combine. Be careful not to crush the tomatoes, preserving their texture and flavor.
- Allow the Pico de Gallo to rest at room temperature for 10 to 15 minutes before serving to allow the flavors to meld.
- Before serving, give the Pico de Gallo a final stir and adjust the seasoning if necessary.
- Serve the Pico de Gallo with tacos, burritos, grilled chicken or fish, quesadillas, nachos, or as a dip with tortilla chips.
- Any leftover Pico de Gallo should be refrigerated in an airtight container and consumed within one to two days.
- Customize the Pico de Gallo by adding diced avocado, mango, or corn kernels for additional flavor and texture. Adjust the heat level by adding or removing jalapeño peppers or keeping the seeds for more heat. Enjoy this homemade salsa bursting with flavor!
