Dice the tomatoes into small cubes, making sure to remove the seeds if you prefer a less watery Pico de Gallo.
Finely chop the red onion and jalapeños. Be careful when handling the jalapeños; you can wear gloves or wash your hands immediately afterward to avoid irritation.
Chop the cilantro finely, keeping the stems to a minimum.
Combine the Ingredients: In a medium bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
Season:
Squeeze the juice of one lime over the mixture.
Add salt and pepper to taste, and stir everything together.
Let It Marinate: For the best flavor, let the Pico de Gallo sit for 10-15 minutes so the ingredients can meld together. You can also refrigerate it for up to a few hours if you want the flavors to deepen.
Serve: Pico de Gallo is great with tortilla chips, tacos, grilled meats, fish, or as a topping for many Mexican dishes.
Tips:
You can adjust the heat level by adding more or less jalapeño, or use a milder pepper like a poblano if you prefer.
For an extra tang, you can add a splash of vinegar or a small amount of orange juice.
If you like it extra garlicky, you can finely mince a clove of garlic and add it to the mix.
Enjoy your fresh and zesty Pico de Gallo!
