Filling up 1 glass jar of this stuff is never enough! I usually like to do 5 at once!
Pico de Gallo, also known as salsa fresca, is a classic Mexican condiment that adds a burst of flavor to any dish. With its vibrant colors and fresh ingredients, Pico de Gallo is not only delicious but also incredibly versatile. In this article, we’ll dive into the details of making this mouthwatering salsa from scratch, exploring each step of the process and providing tips for customizing it to your taste.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe tomatoes | 6 medium, diced |
| Red onion | 1 large, finely chopped |
| Fresh jalapeño peppers | 2, seeded and minced |
| Fresh cilantro | 1 cup, chopped |
| Limes (juice) | Juice of 2 |
| Salt | To taste |
| Optional: Garlic clove | 1, minced |
Instructions:
- Mixing the Tomatoes, Onions, and Jalapeños: In a large mixing bowl, combine the diced tomatoes, chopped red onion, and minced jalapeños. This colorful combination sets the stage for the vibrant flavors to come.
- Adding Fresh Cilantro: Shower the chopped ingredients with fresh cilantro, giving the mixture a burst of herbaceous goodness reminiscent of confetti at a celebration.
- Zesty Lime Juice: Squeeze the juice of two limes over the mixture, ensuring that each ingredient is coated in the zesty tang that brings the salsa to life.
- Seasoning to Perfection: Season the Pico de Gallo with a generous pinch of salt, stirring well to incorporate the flavors. Taste and adjust the seasoning as needed, trusting your palate to guide you to perfection.
- Optional Garlic Infusion: For an extra layer of flavor, add minced garlic to the mix, allowing its pungent essence to mingle with the other ingredients.
- Chill and Serve: Transfer the Pico de Gallo to a glass jar, seal it tightly, and refrigerate for at least an hour to allow the flavors to meld together. Serve chilled and enjoy!
