I love Pico de Gallo because of all the flavors that marry together and the burst of freshness that it has. It's so simple to make and tastes so good homemade that I wouldn't even consider buying this premade in the grocery store.
Just make sure you buy the freshest ingredients you can find.
Pico de Gallo
5-6 Roma (plum) tomatoes
1 small red onion (or 1/2 of a large one)
3 Jalapeno peppers
1 bunch cilantro
Salt to taste
Seed and dice the tomatoes to about 1/4 inch and add to medium bowl. Dice onion to the same size as the tomatoes and add to bowl.
Dice the jalapenos to about half the size of the tomatoes and onion. If you want less heat but all the flavor, seed one or two of the jalapenos and then continue. The heat is in the seeds. Add these to the bowl also.
Chop cilantro as small (or large) as you like and add it to the bowl. You can use all of it or just a little. It's one of those 'personal preference' flavors. I like lots of it!
Squeeze a lime or two into the bowl over the ingredients and mix well. Add salt to taste and mix well again.
You can eat it right away, but I think it's best to refrigerate it and wait at least an hour before diving in. The flavors really develop if you wait.
Serve it with tortilla chips, tortillas or just eat it with a spoon!
This keeps for about a week in the fridge, but it never lasts that long around here. :-)