Pico de Gallo (Fresh Mexican Salsa)
Ingredients
6 ripe tomatoes, diced
3 jalapeños, finely chopped (remove seeds for less heat)
1 medium white onion, diced
1/2 medium red onion, diced
1 cup fresh cilantro, chopped (use less if you prefer milder flavor)
5 cloves garlic, minced
Juice of 1–2 limes (for freshness & acidity)
Salt, to taste
Directions
Wash and dice the tomatoes into small chunks.
Finely chop jalapeños (be careful, they are spicy! Use gloves if needed).
Dice both onions and chop the cilantro leaves.
Mince the garlic cloves finely.
In a large mixing bowl, combine tomatoes, jalapeños, onions, cilantro, and garlic.
Add fresh lime juice and salt to taste.
Mix everything gently until well combined.
Let the Pico de Gallo sit for at least 15–20 minutes before serving so the flavors can meld together.
