Pico de Gallo

Sure! Here’s a detailed recipe for Pico de Gallo, a fresh Mexican salsa that’s easy to make and super flavorful.

Pico de Gallo Recipe

Servings: About 2 cups
Prep time: 10-15 minutes
Difficulty: Easy

Ingredients:

• 4 medium ripe tomatoes (preferably Roma or plum tomatoes, diced)

• 1 small white onion (finely chopped)

• 1-2 jalapeño peppers (seeded and finely chopped — adjust to heat preference)

• 1/2 cup fresh cilantro (chopped)

• Juice of 1 lime (freshly squeezed)

• Salt (to taste, about 1/2 teaspoon)

• Optional: 1 garlic clove (minced), or a pinch of ground cumin for an extra kick

Instructions:

1. Prepare the vegetables:

   • Wash the tomatoes and dice them into small cubes.

   • Peel and finely chop the onion.

   • Wash the jalapeños, cut in half, remove seeds if you want less heat, and finely chop.

   • Chop the cilantro leaves finely.

2. Combine ingredients:

   • In a medium bowl, mix together the diced tomatoes, chopped onion, jalapeños, and cilantro.

3. Add lime juice and salt:

   • Squeeze the fresh lime juice over the mixture.

   • Add salt to taste and gently stir everything together.

4. Taste and adjust:

   • Taste your pico de gallo. Add more lime juice or salt if needed.

   • If you like, add the minced garlic or a pinch of cumin for extra flavor.

5. Chill or serve immediately:

   • For the best flavor, cover the bowl and refrigerate the pico de gallo for 15-30 minutes before serving. This lets the flavors meld.

   • Serve as a topping for tacos, grilled meats, chips, or any Mexican dish!

Tips:

• Use fresh, ripe tomatoes for the best taste.

• If you want it spicier, keep the seeds in the jalapeños or add some serrano peppers.

• You can also add finely chopped bell pepper or cucumber for variation.

• Store pico de gallo in an airtight container in the fridge for up to 2 days.