4 medium ripe tomatoes, diced (about 2 cups)
1/2 large white onion, finely chopped (about 1/2 cup)
1-2 jalapeño peppers, finely chopped (adjust to taste)
1/4 cup fresh cilantro leaves, chopped
2 cloves garlic, minced
Juice of 1-2 limes (about 2-3 tablespoons)
Salt, to taste (start with 1/2 teaspoon and adjust)
Freshly ground black pepper, to taste
Start by preparing your ingredients. Dice the tomatoes into small pieces, finely chop the white onion, and finely chop the jalapeño peppers. Be sure to remove the seeds and membranes from the jalapeños if you want a milder pico de gallo or leave them in for more heat. Also, finely chop the fresh cilantro leaves and mince the garlic cloves.
In a mixing bowl, combine the diced tomatoes, finely chopped onion, chopped jalapeño peppers, minced garlic, and chopped cilantro.
Squeeze the juice of one lime over the mixture. Start with one lime and taste; you can add more lime juice if desired for extra tanginess.
Season with salt and freshly ground black pepper to taste.
Gently toss all the ingredients together until they are well combined.
Taste and adjust the seasoning, lime juice, or spiciness by adding more salt, lime juice, or chopped jalapeño peppers if needed.
Allow the Pico de Gallo to sit for about 15-30 minutes at room temperature before serving. This resting time allows the flavors to meld together and develop.
Serve with Birria de Res Quesatacos and enjoy!
Photo by bradleypjohnson via Flickr