Ingredients:
1 cup of white onion, diced finely (approximately 1 small onion)
1 medium jalapeño or serrano pepper, cut finely after removing the ribs and seeds; adjust the amount of spiciness to taste.
¼ cup lime juice
Add extra salt to taste, ¾ teaspoon fine sea salt
1 ½ pounds ripe red tomatoes, chopped (about 8 small or 4 large tomatoes)
½ cup of fresh cilantro, chopped coarsely (approximately 1 bunch)
Instructions:
In a medium serving bowl, combine the chopped onion, jalapeño (or serrano pepper), lime juice, and salt. Allow the mixture to marinate for about 5 minutes while you prepare the tomatoes and cilantro.
Stir together the chopped cilantro and tomatoes after adding them to the dish. If needed, add extra salt to the seasoning after tasting it.
For the best flavor, let the pico de gallo mixture marinate for 15 minutes or longer in the refrigerator. This enables the tastes to combine.
Serve the pico de gallo as a dip with tortilla chips or as a topping for tacos, quesadillas, or other Mexican dishes.
To avoid transferring excess tomato juice, use a slotted spoon or large serving fork when serving the pico de gallo. This helps prevent soggy nachos or dishes.
For up to four days, pico de gallo can be kept covered in the refrigerator.
Enjoy the fresh and flavorful Pico de Gallo as a delicious accompaniment to your Mexican meals or as a tasty snack with tortilla chips!