Pico de Gallo

Ingredients:

4 Roma tomatoes, diced 1/2 cup finely chopped red onion 1/2 cup fresh cilantro leaves, chopped 1-2 jalapeño peppers, seeded and finely chopped (adjust to your spice preference) 1 lime, juiced Salt and pepper to taste Instructions:

Prepare the Roma Tomatoes: Wash and dice the Roma tomatoes. Remove the seeds and excess liquid to prevent the Pico de Gallo from becoming too watery.

Chop the Red Onion and Cilantro: Finely chop the red onion and fresh cilantro leaves.

Prepare the Jalapeño Peppers: Seed and finely chop the jalapeño peppers. If you prefer a milder Pico de Gallo, you can remove the seeds and membranes from the jalapeño peppers before chopping.

Combine Ingredients: In a mixing bowl, combine the diced Roma tomatoes, chopped red onion, chopped cilantro, and chopped jalapeño peppers.

Add Lime Juice: Squeeze the juice of one lime over the mixture. Adjust the amount of lime juice to taste, and be sure to remove any seeds that might fall into the bowl.

Season with Salt and Pepper: Season the Pico de Gallo with salt and pepper to taste. Start with a pinch of each, and add more if needed.

Mix Thoroughly: Gently toss all the ingredients together until well combined.

Chill and Serve: Cover the Pico de Gallo and refrigerate it for at least 30 minutes before serving. Chilling allows the flavors to meld together.

Serve: Serve your homemade Pico de Gallo as a topping for tacos, nachos, grilled meats, or as a dip with tortilla chips. It's a fresh and zesty addition to many dishes.

Reference: https://www.tiktok.com/@zoebarrie/video/7241756864986336554?_r=1&_t=8cxatSWajYR