Pico de Gallo

6 medium ripe tomatoes, diced
– 1 large red onion, finely chopped
– 2 fresh jalapeño peppers, seeded and minced (leave some seeds for extra heat if preferred)
– 1 cup chopped fresh cilantro
– Juice of 2 limes
– Salt to taste
– Optional: 1 garlic clove, minced

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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