Pico de gallo

Ingredients:

4 large tomatoes, diced
1/2 cup finely chopped red onion
1- 2 jalapeño peppers, roasted and lightly ground (adjust to your seasoning choice)
1/4 cup freshly chopped cilantro 2 tablespoons lemon juice squeezed from one or two lemons
½ teaspoon salt or more to taste
Season to taste with 1/4 teaspoon black pepper or more if desired. 9 are ready. Deseed and finely chop the jalapeño pepper, finely chop the red onion, dice the tomato and finely chop the fresh coriander.
Grind the red onion, cilantro, jalapeno, and tomatoes together in a mixing bowl.
Add the tomato mixture and a squeeze of fresh lemon juice. To get the right acidity, start with one lemon and add more or less as needed. For

: Add salt and pepper to the Pico de Gallo. Season to taste with salt and pepper; Start with a little and add as much or as little as you want.
Combine all ingredients and mix gently. Avoid crushing tomatoes if you value their texture. Let the
Pico de Gallo rest at room temperature for ten to fifteen minutes before serving. Flavors can be mixed this way. Give one last Pico de Gallo before serving. Check seasonings before serving.
For a healthy meal, try tacos, burritos, grilled chicken or fish, quesadillas, nachos or tortilla chips with dip at the new Pico de Gallo restaurant.
Extra Pico de Gallo should be refrigerated in an airtight container. For best enjoyment, eat within a day or two.
To make this Pico de Gallo dish your own, you can slice the avocado, dice the mango, or add corn kernels to add flavor and texture. Add or remove jalapeño peppers to adjust heat or keep seeds over high heat. This homemade salsa is full of flavor, enjoy!