In a large bowl, add the diced tomatoes, finely chopped red onion, chopped fresh cilantro, diced jalapeño, minced garlic, salt, and pepper.
Squeeze the juice of one lime over the ingredients in the bowl.
Using a large spoon or salad tongs, incorporate all the ingredients, making sure they are well mixed and the lime juice is evenly distributed.
Taste the pico de gallo and adjust the amount of salt, pepper, or lime juice according to your preference.
Refrigerate the pico de gallo for at least 30 minutes before serving to allow the flavors to meld.
Serve the pico de gallo with tortilla chips; enjoy!
Notes
For the best flavor, make sure your tomatoes are ripe and firm. Overripe tomatoes can become mushy, while underripe ones may lack sweetness.
If you prefer a milder pico de gallo, skip the jalapeño or use just a small amount. For extra heat, add more jalapeño or a dash of hot sauce.
Allowing the pico de gallo to chill for at least 30 minutes helps the flavors come together. If you have more time, letting it sit for a couple of hours will enhance the taste even more.
Fresh lime juice is key for the best flavor. Bottled lime juice doesn’t provide the same freshness and tang.
Pico de gallo can be made a day ahead of time. Just store it in an airtight container in the fridge and give it a good stir before serving.
Don’t just use it as a dip! This pico de gallo is great on tacos, grilled meats, or even mixed into salads for added freshness and flavor.