Make your pico de gallo with garden fresh tomatoes or look for heirloom varieties in the store. Just say no to mealy grocery store round red tomatoes. Pictures are campari tomatoes and some chilis from the garden. I used Jalapeño and some aji chaparito peppers.
Chop all the veggies in to bits. Combine all ingredients into a bowl. Yes, it’s that easy. I like to let it sit for at least an hour to let the flavors combine but if you can’t wait, dig right in.
- 1.5 lbs best quality tomatoes
- One medium onion
- 1/2 bunch Cilantro
- Juice from 2 limes
- 2 tsp salt
- 1 tsp pepper
- 2 small jalapeños or serrano chilis