Pico de Gallo

1. In a large mixing bowl, combine the diced tomatoes, chopped red onion, and sliced ​​jalapeños to create a kaleidoscope of colors that is as pleasing to the eye as it is to the palate.

2. Sprinkle the chopped ingredients with fresh cilantro, like you would throw confetti at a parade, adding that signature herbaceous touch.

3. Squeeze the juice from two limes, making sure to catch any seeds – it’s that spicy flavour that will wake up each ingredient and tie the piece together.

4. Season with a generous pinch of salt, stir everything together well and taste to make sure it’s just right – you’re the artist here, so let your taste buds be your guide.

5. If you’re a fan of garlic, add it to the mix so that its spicy flair can mingle with the other flavours.

6. Carefully transfer the pico de gallo to a large glass jar, seal with a lid and chill in the fridge for at least an hour, so the flavours can quickly become friends.

Variations and tips

– The beauty of pico de gallo is its simplicity, but don’t be afraid to make it your own. Some people like to add diced avocado, mango, or even candy corn for a twist.

– If you’re dealing with picky eaters, reserve a portion without jalapeños or onions so everyone can enjoy it.
– Remember, the longer the pico de gallo sits, the more intense the flavor will become. If you have leftovers, they make a great treat the next day.

– Storing pico de gallo in a glass jar isn’t just for show; it also helps keep it fresh. Just make sure your jar is airtight, as this salsa can keep its flavor in the refrigerator for up to five days.