8–10 items
– Six diced medium-ripe tomatoes – One finely chopped big red onion – Two fresh jalapeño peppers, de-seeded and minced (optionally, leave some seeds for additional spiciness).
– One cup of finely chopped cilantro
2-Two limes’ juice
Add salt to taste. You may also add chopped garlic, which is optional.
How to Follow
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. Add a liberal teaspoon of salt and mix to combine. Taste to adjust seasoning; after all, you are the artist here; trust your taste sensibilities.
5. If you like garlic, add it to the mixture and let its strong taste blend with the others.
6. Gently 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.
Tips and Variations: Pico de gallo is best enjoyed in its simplest form, but feel free to add any flavors you choose. Some people prefer to spice things up by adding sliced mango, avocado, or even sweet corn.
– A To make sure everyone can enjoy it, set aside some without the jalapeños or onions if you’re dealing with fussy eaters.
– A Keep in mind that the tastes of the pico de gallo will develop as it rests for a longer period of time; if you happen to have any leftovers, they are delicious the following day.
– A The glass jar isn’t only for aesthetics; it aids in the preservation of the pico de gallo’s freshness. With an airtight container, this salsa may fearlessly preserve its tastes for a duration of five days in the refrigerator.
