Old Fashioned Pico De Gallo Recipe!

🌮 Old Fashioned Pico de Gallo

🛒 Ingredients

• 4 ripe Roma tomatoes, finely diced

• ½ white onion, very finely chopped

• 1–2 jalapeños, minced (seeds removed for mild)

• ½ cup fresh cilantro, chopped

• Juice of 1–2 fresh limes (to taste)

• ½–¾ tsp salt

• Optional: tiny pinch of garlic or black pepper

🔪 Instructions

1. Dice everything small
   Pico should be chunky but uniform—no big tomato slabs.

2. Salt first
   Add salt to the tomatoes and onion, stir, and let sit 5 minutes.
   This pulls out flavor and softens the onion bite.

3. Add the rest
   Mix in jalapeño, cilantro, and lime juice.

4. Taste & adjust
   More salt? Lime? Heat? Adjust now.

5. Rest (important!)
   Let it sit 10–20 minutes before serving so flavors marry.

❓ Pico De Gallo Q & A

Q: Why Roma tomatoes?
A: They’re firmer and less watery, so your pico isn’t soupy.

Q: Can I use red onion instead of white?
A: You can, but white onion is traditional and sharper—more authentic.

Q: Cilantro is optional… right?
A: Technically yes. Emotionally? No 😄
If you hate it, leave it out, but it is classic.

Q: How spicy is this?
A:

• No seeds = mild

• Seeds in = medium

• Swap jalapeño for serrano = 🔥🔥

Q: How long does it last?
A: Best same day, but keeps up to 3 days refrigerated. Drain excess liquid before serving.

Q: Why no vinegar or sugar?
A: Old-fashioned pico relies on fresh lime + salt, not sweetness.