- Preparation: Begin by gathering your materials and preparing them. Remove the seeds from the jalapeño peppers, finely chop the red onion, dice the tomatoes, and chop the fresh cilantro.
- Mixing: In a mixing bowl, combine the finely chopped red onion, cilantro, minced jalapeños, and diced tomatoes.
- Lime Juice: Squeeze the juice of one fresh lime into the mixture. Adjust the lime juice according to your desired level of acidity.
- Seasoning: Add salt and black pepper to the Pico de Gallo mixture. Start with a small amount and adjust to taste.
- Combining Ingredients: Gently toss all the ingredients together to combine. Be careful not to crush the tomatoes to preserve their texture and flavor.
- Resting Time: Allow the Pico de Gallo to rest at room temperature for 10 to 15 minutes before serving. This allows the flavors to meld together.
- Final Check: Before serving, give the Pico de Gallo one last stir and taste to adjust the seasoning if necessary.
- Serving Suggestions: Serve the Pico de Gallo with tacos, burritos, grilled chicken or fish, quesadillas, nachos, or as a dip with tortilla chips.
- Storage: Any leftover Pico de Gallo should be refrigerated in an airtight container and consumed within one to two days for the best flavor.
- Customization: Feel free to customize the Pico de Gallo by adding diced avocado, mango, or corn kernels for additional sweetness and texture. Adjust the heat level by adding or removing jalapeño peppers according to your preference.
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