This pico de gallo is loaded with ripe tomatoes, red onion, jalapeño, and cilantro. It makes a great party appetizer with tortilla chips or a topping for tacos. Always a hit in my house!
For a truly vibrant pico de gallo, ingredient quality is paramount. Select firm, ripe Roma tomatoes; their lower moisture content prevents a watery salsa. To control heat, remove all seeds and white membranes from the jalapeño; for more spice, leave some in. Always taste and adjust seasoning—salt and lime are crucial for brightening flavors. Allow the pico to rest for at least 15-30 minutes before serving; this allows the flavors to meld beautifully. Avoid over-mixing to maintain the fresh, chunky texture. For optimal freshness, consume within 24 hours.