This chunky, fresh salsa is perfect for dipping chips or topping tacos, burritos, and nachos. We use jalapenos in our pico de gallo, but serrano peppers are also a good choice.
Dice the tomatoes and onion. Mince the jalapeno. Add to a large mixing bowl along with the cilantro, lime juice, and salt.
Stir well to combine.
Cover and refrigerate for 15 minutes to allow the flavors to develop.
Taste and add additional jalapeno, lime, or salt to taste.
Video
Notes
Remove the seeds and membranes from the jalapeno for a mild salsa. Leave them in for more spice. The longer the pico de gallo sits in the fridge, the spicier it will get.