My aunties used to make this, and I thought the recipe was lost forever. Luckily, I found it, and it tastes even better than I remember

Have you ever taken a bite of something so delicious that it instantly transported you back to a specific time and place? For me, that taste is embodied by the vibrant flavors of Pico De Gallo. This traditional Mexican salsa is a simple yet exquisite combination of fresh tomatoes, onions, cilantro, and lime juice. It's a staple in Mexican cuisine, revered for its ability to elevate any dish it accompanies, and it holds a special place in my heart.

What are the secrets to the best Pico De Gallo? Here are a few insider tips:

Choose Ripe Tomatoes: Use ripe, juicy, and flavorful tomatoes for the base of your pico de gallo. Look for tomatoes that are deep red in color and yield slightly to pressure when gently squeezed.

Fresh Ingredients: Opt for fresh, high-quality ingredients. Use freshly chopped cilantro, crisp white onions, and vibrant green jalapeños or serrano peppers. Avoid using canned or dried versions, as they won't provide the same fresh flavor.

Balance the Heat: Adjust the amount of jalapeño or serrano pepper to achieve the desired level of spiciness. Remove the ribs and seeds if you want a milder taste, or keep them in for extra heat. Balance the heat with the sweetness of ripe tomatoes and the tanginess of lime juice.

Proper Dicing: Dice all the ingredients finely and uniformly to ensure each bite offers a perfect balance of flavors.

Lime Juice and Salt: Use freshly squeezed lime juice for a bright and tangy taste. The salt helps bring out the flavors of the ingredients, so don't skimp on it. Fine sea salt works best as it dissolves easily.

Let it Rest: Allow the pico de gallo to rest in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together and enhances the taste.

Taste and Adjust: Always taste your pico de gallo before serving. Adjust the seasoning, adding more salt or lime juice if necessary to achieve the perfect balance of flavors.

Use it Fresh: Pico de gallo is at its best when fresh. Try to consume it within a day or two for the most vibrant flavors and textures.

Customization: Feel free to get creative and customize your pico de gallo. You can add diced avocados, mangoes, or even pineapple for a delightful twist.

Don't Overmix: When combining the ingredients, avoid overmixing as it can cause the tomatoes to become mushy. Gently toss the ingredients together to maintain the desired texture.

Ingredients:

1 ½ pounds diced ripe red tomatoes
½ cup finely chopped fresh cilantro
1 cup finely diced white onion
¼ cup lime juice
1 jalapeño or serrano pepper, finely diced with ribs and seeds removed (adjust based on your spice preference)
Salt to taste

Instructions:

1. Prepare the vegetables: Finely dice the white onion and jalapeño or serrano pepper, ensuring to remove the ribs and seeds from the pepper. Adjust the amount of pepper according to your spice tolerance.

2. Mix the lime juice and salt: In a mixing bowl, combine the lime juice and fine sea salt, stirring until the salt dissolves.

3. Combine the ingredients: Add the diced tomatoes, chopped onion, diced pepper, and finely chopped cilantro to the bowl with the lime juice and salt. Gently toss the ingredients together, making sure they are evenly coated with the lime juice and salt mixture.

4. Adjust seasoning: Taste the pico de gallo and add more salt if needed, according to your preference.

5. Let it sit: Allow the flavors to meld by refrigerating the pico de gallo for at least 30 minutes before serving. This step enhances the taste.

6. Serve and enjoy: Pico de gallo is typically served as a refreshing condiment or topping for various dishes. It pairs perfectly with tortilla chips, tacos, grilled meats, seafood, or can be enjoyed on its own as a light and flavorful salsa.
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