Pico de Gallo

Directions

1. Prepare the vegetables: Dice the tomatoes and place them in a large colander to drain excess juice for a few minutes while you prepare the other ingredients. Finely chop the red onion and mince the jalapeños. If using garlic, mince it finely.

2. Combine the ingredients: In a medium mixing bowl, combine the drained tomatoes, chopped onion, minced jalapeños, cilantro, and garlic (if using). Toss gently to mix.

3. Season: Pour the lime juice over the mixture and sprinkle with salt. Stir well to combine. Taste and adjust the seasoning, adding more salt or lime juice as desired.

4. Rest for flavor: For the best flavor, let the Pico de Gallo rest at room temperature for 15–20 minutes before serving. This allows the ingredients to meld. If making ahead, cover and refrigerate; bring to room temperature before serving for optimal taste.

5. Serve: Serve as a fresh salsa with tortilla chips, or use as a topping for tacos, burritos, grilled meats, fish, or eggs.

Tips:

• For a milder salsa, remove all seeds and ribs from the jalapeños. For extra heat, leave some or all of them intact.

• Use ripe but firm tomatoes to prevent the salsa from becoming too watery.

• Pico de Gallo is best enjoyed the day it is made but can be refrigerated in an airtight container for up to 2 days. Drain any accumulated liquid before serving.