Making Pico de Gallo with Just the Right Kick
One of the best things about Pico de Gallo is how customizable it is—especially when it comes to heat. The spice level depends mainly on the type and amount of chili you use, usually jalapeños or serrano peppers. If you want a milder salsa, remove the seeds and inner ribs from the peppers (where most of the heat lives). For medium heat, leave in some seeds or use one whole pepper. You can always taste and adjust as you go—start light and build up the heat. Other key factors for great Pico de Gallo include using ripe tomatoes, fresh lime juice, and letting the mix sit for about 15 minutes so the flavors can meld.
Pico de Gallo Recipe (Medium Heat)
Ingredients:
- 3 ripe Roma tomatoes, diced
- 1/2 medium white onion, finely chopped
- 1 jalapeño pepper, finely chopped (leave in some seeds for medium heat)
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste (start with 1/2 tsp)
Instructions:
- Add diced tomatoes, onion, jalapeño, and cilantro to a mixing bowl.
- Squeeze in the lime juice and sprinkle with salt.
- Gently stir to combine all ingredients.
- Let it sit for 10–15 minutes before serving to allow the flavors to blend.
Serve with tortilla chips, tacos, grilled meats, or anything that needs a fresh, zesty boost. Want it spicier? Add more jalapeño or swap it for a serrano!