Recipe Directions:
- In a large bowl, combine the diced tomatoes, chopped red onion, chopped cilantro, and chopped jalapeño pepper.
- Squeeze the juice of one lime over the mixture and season with salt and pepper.
- Stir everything together until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve cold and enjoy!
Kitchen Equipment Needed:
- Cutting board
- Knife
- Mixing bowl
- Measuring cups and spoons
How to Store Leftovers: Leftover Pico de Gallo can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to stir it well before serving, as the juices may separate during storage.
Recipe Tips:
- For a milder flavor, remove the seeds and membranes from the jalapeño pepper before chopping.
- Add diced avocado to the Pico de Gallo for a creamy texture and extra flavor.
- Serve Pico de Gallo as a topping for grilled chicken or fish for a light and refreshing meal.
Recipe Variations:
- Mango Pico de Gallo: Add diced mango to the mixture for a sweet and spicy twist.
- Pineapple Pico de Gallo: Add diced pineapple for a tropical flavor.
- Corn Pico de Gallo: Add cooked corn kernels for a sweet and crunchy texture.
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