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Directions
1/ In a large mixing bowl, toss together the diced tomatoes, chopped red onion, and minced jalapeños to create a kaleidoscope of colors that’s just as pleasing to the eye as it is to the palate.
2/ Shower the chopped ingredients with fresh cilantro, as if you’re sprinkling confetti at a parade, adding that signature herbaceous kick.
3/ Squeeze in the juice of two limes, taking care to catch any wayward seeds—it’s this zesty tang that wakes up each ingredient and ties the room together, so to speak.
4/ Season with a generous pinch of salt, giving everything a lovely stir, and then taste to make sure it’s just right—you’re the artist here, so let your taste buds guide you.
5/ If you’re a fan of garlic, introduce it to the mix, allowing its pungent flair to mingle with the other flavors.
6/ Gently transfer your pico de gallo into a giant glass jar, seal it with a lid, and let it chill in the refrigerator for at least an hour—allowing the flavors to become fast friends.
Variations & Tips
– The beauty of pico de gallo is its simplicity, but don’t hesitate to make it your own. Some folks like to add diced avocado, mango, or even sweet corn for a twist.
– If dealing with picky eaters, reserve a portion without the jalapeños or onions so everyone can dig in happily.
– Remember, the longer the pico de gallo sits, the more intense its flavors will become—if you have leftovers, they make for a fantastic next-day treat.
– Keeping the pico de gallo in a glass jar isn’t just for show; it also helps in keeping it fresh. Just make sure your jar is airtight, and this salsa can bravely guard its flavors in the fridge for up to five days.
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