Step 1: Prepare the Ingredients
- Dice the ripe tomatoes into small, uniform pieces. Remove the seeds and excess liquid for a less watery Pico de Gallo.
- Finely chop the red onion and jalapeño peppers. You can remove the seeds and membranes for a milder flavor.
- Chop the fresh cilantro leaves and mince the garlic cloves.
Step 2: Combine the Ingredients
- In a large mixing bowl, combine the diced tomatoes, chopped red onion, finely chopped jalapeño peppers, minced garlic, and chopped cilantro.
Step 3: Season and Toss
- Squeeze the juice of one lime over the mixture. Adjust the amount of lime juice to your taste, adding more if desired.
- Season the Pico de Gallo with salt and black pepper. Start with a small amount and adjust as needed.
Step 4: Mix and Chill
- Gently toss all the ingredients together until well combined.
- Cover the bowl with plastic wrap or a lid and refrigerate the Pico de Gallo for at least 30 minutes to allow the flavors to meld together. It’s even better when prepared a few hours in advance or overnight.
Step 5: Serve and Enjoy
- Serve the chilled Pico de Gallo as a topping for tacos, grilled meats, seafood, or as a dip for tortilla chips.
Tips and Variations:
- Customize the Heat: Adjust the spiciness of your Pico de Gallo by varying the number of jalapeño peppers and whether you remove their seeds and membranes. For extra heat, use serrano peppers.
- Add Avocado: For a creamy twist, consider adding diced avocado to your Pico de Gallo.
- Fruit Variations: Experiment with fruit additions like diced mango or pineapple for a sweet and savory contrast.
- Corn and Black Beans: To turn it into a
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