2cupsripe, fresh tomatoes (about 1 lb.)lightly deseeded and diced
½cupwhite or red onionsliced, lightly rinsed under cool water, then diced
1garlic clove minced
1 ½tablespoonjalapeno, diced *see notes for help with heat/spice levels
2tablespoonfresh squeezed lime juice
Slice the tomatoes in half and then give them a very light squeeze, just popping the seeds out, but not enough to bruise the tomato. Lightly scrape the seeds out with a small spoon. Discard the seeds and juice.
Dice the remaining tomato flesh into ¼ inch dice. Place in a bowl.
Slice the onion and then rinse under cool water for 30 seconds - 1 minute, then dice. Add to the tomatoesPRO TIP- rinsing the onion will help the onions not take over the flavor of the Pico.
Add in the chopped cilantro, fresh lime juice, diced jalapeno, minced garlic and kosher salt.
Give everything a good stir.
It is ready to eat, just grab some tortilla chips.
If you have time you can let it marinate at room temp for 30 minutes. If you have longer, let in marinate in the fridge for 1 hour up to 12 hours.
The longer it sits the more juice will release from the tomatoes and onions. You can transfer the Pico de Gallo to a serving bowl with a slotted spoon, leaving the liquid behind to discard.
The Pico de Gallo will be good in an airtight container in the fridge for 2-3 days. After that the lime juice will soften the tomatoes too much and will become mushy.
Jalapeno: You can choose how much heat you add! Most of the spice/heat of a jalapeno is found in the seeds and ribs (white pith).
No Heat - omit the jalapeno
Low Heat - use only the green parts of the jalapeno
Medium Heat - use the green and ribs (white pith) parts of the jalapeno
Most Heat - use more than one jalapeno and use the entire pepper, except the stem.
Tomatoes: find a ripe tomato that is bright red and has a nice firm flesh. A roma or vine ripened tomato works nicely in this recipe.