Ingredients
8 to 10 What You Need:
– 6 tomatoes that are medium ripe and diced – 1 red onion that is large and finely chopped – 2 jalapeño peppers that are fresh and minced, with or without seeds for more heat, as desired.
– One cup of finely chopped cilantro
2-Two limes’ juice
Season with salt to taste. Add minced garlic, if desired.
Preparation
To make a colorful kaleidoscope that is visually and flavorfully appealing, combine diced tomatoes, chopped red onion, and minced jalapeños in a big mixing bowl.
2. Add that distinctive herbaceous flavor by scattering fresh cilantro over the chopped ingredients, like confetti at a parade.
3. Squeeze in the juice of two limes, being careful to extract any seeds that may have escaped. This acidic tang brings out the flavors of each component and unites the dish.
4. Season with a big teaspoon of salt, stirring to combine. Taste to adjust seasoning—your taste senses are your instrument here, so trust them.
5. If you enjoy garlic, add it to the mixture and let its strong taste blend with the others.
6. Carefully pour the pico de gallo into a large glass container, cover with a lid, and refrigerate for at least one hour to let the flavors meld.
Every time I whip this up, the house smells incredible. It’s always a crowd pleaser.
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