Ingredients:

  • 2 large, ripe Roma tomatoes, diced (about 400g / 14 oz)
  • 1/2 medium white onion, finely diced (about 75g / 2.6 oz)
  • 1-2 jalapeño peppers, seeded and finely diced (or more to taste, about 15g / 0.5 oz each)
  • 1/4 cup packed fresh cilantro leaves, chopped (about 10g / 0.35 oz)
  • 2 tablespoons fresh lime juice (from about 1 large lime, about 30 ml / 1 fl oz)
  • 1/2 teaspoon kosher salt (or to taste, about 2.5g / 0.09 oz)
  • Optional: Pinch of ground cumin

Instructions:

  1. Dice the tomatoes, onion, and jalapeño peppers. Finely chop the cilantro. Tip: Remove the seeds and membranes from the jalapeños to reduce the heat. Handle carefully!
  2. In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and cilantro.
  3. Add the lime juice, salt, and optional cumin. Gently stir everything together until well combined.
  4. Taste the Pico de Gallo and adjust the seasoning as needed. Add more salt, lime juice, or jalapeño to your liking.
  5. For best flavor, cover the Pico de Gallo and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling also helps firm up the tomatoes slightly.
  6. Serve immediately or within a few hours for optimal freshness.