2largejalapeño peppers,diced (seeds and veins removed if you don't want it spicy)
1/3cuptightly packed cilantro,chopped
2limes,juiced (about 4 tablespoons)
3/4teaspoonkosher salt,plus more to taste
Add all of the ingredients to a large bowl.
Mix together, taste, and season with more salt if necessary.
Enjoy immediately or cover and refrigerate until ready to serve.
For the best flavor, use ripe red tomatoes when possible.
White onions are traditionally used to make this dish, but you could use yellow or red onions if you'd like.
The spice level of pico de gallo is totally up to you. I used a jalapeño to keep it on the milder side, but you could use a serrano pepper to make it even spicier.
The secret to making the best pico de gallo is letting it rest for a bit before digging in. I recommend letting it rest in the refrigerator for 2-4 hours to let all the flavors meld together. Of course that’s not required and it can be served immediately, but I personally think the flavor is even better once it has been resting for a little while!