Instructions

1. Start by gathering all your ingredients: 3 medium tomatoes, 1/2 onion, 1 jalapeño, 1/4 cup fresh cilantro, the juice of 1 lime, and salt.
2. Wash the tomatoes thoroughly under running water to remove any dirt or impurities. Once clean, dice them into small, even pieces. Aim for a uniform size to ensure even distribution in the salsa.
3. Peel the onion and cut it in half. Take one half and finely chop it into small pieces. If you prefer a milder flavor, you can soak the chopped onion in cold water for a few minutes before adding it to the salsa.
4. Wash the jalapeño pepper. Cut off the stem and slice it in half lengthwise. Use a spoon to remove the seeds and membranes for less heat, or leave them in if you prefer a spicier salsa. Mince the jalapeño into small pieces.
5. Rinse the fresh cilantro under cold water to remove any dirt. Shake off excess water and chop the leaves and tender stems finely.
6. In a large mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeño, and chopped cilantro. Stir gently to mix the ingredients without mashing the tomatoes.
7. Juice the lime by cutting it in half and squeezing it over the salsa mixture. Be careful to catch any seeds that may fall out. The lime juice adds brightness and balances the flavors.
8. Add salt to taste. Start with a small amount, mix, and taste. Adjust the seasoning as needed, adding more salt or lime juice to suit your preference.
9. Once everything is well combined, let the salsa sit for about 10 minutes at room temperature. This allows the flavors to meld together beautifully.
10. Serve your Pico de Gallo Fresh Salsa immediately with tortilla chips, or use it as a topping for tacos, grilled meats, or any of your favorite Mexican dishes. Enjoy!