Pico De Gallo recipe for Tacos #cincodemayo
Easy and delicious Cinco de Mayo Pico de Gallo recipe! This salsa is made with fresh tomatoes, onions, cilantro, and lime juice. It's perfect for tacos, burritos, nachos, and more.

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Ingredients
1 pounds tomatoes on the vine diced
1/2 sweet onion peeled and chopped
2 jalapeños seeded and minced (optional; I recommend wearing gloves to handle peppers if you have sensitive skin; or soak hands in milk after to keep them from burning)
¼ cup freshly squeezed lime juice or more to taste
1 teaspoon salt more or less to taste you can also add black pepper.
½ cup finely chopped fresh cilantro

Instructions
Combine all ingredients in a medium bowl. I recommend serving immediately
Notes
Ingredient notes
Tomatoes: I highly recommend using tomatoes on the vine for their taste. If you can’t get a hold of them, regular tomatoes will still yield a decent result – just a little different in taste.
Onion: Sweet onion is my preference in a Pico de Gallo.
Cilantro: I love cilantro, but you may use less if desired
Jalapeño: I practically never use Jalapeños just for us, because I have three young kids. Instead, I will often use some diced green pepper or fresh, chopped mild green chiles just to give it that pop of color and a hint of taste. I love spicy food, so I will usually add the hyot peppers to my dish.
Lime juice: I highly recommend using fresh lime juice over bottled here, the taste is just so much better in such a fresh recipe with just a few ingredients.
Recipe tips
I highly recommend to remove the seeds from the tomatoes before chopping them. Otherwise, your Pico de Gallo will quickly turn out soupy. Just cut the tomatoes into quarters, remove the seedy part and then dice the de-seeded flesh (no need to remove the skin though).
Make sure to evenly dice the tomatoes and onions into about equally sized pieces. You can make this as chunky or as finely chopped as you like, but make sure you chop everything roughly the same size.
Depending on your specific ingredients and taste, you may need to adjust the amount of lime juice and salt added. If you are sensitive to too much salt, I recommend combining all of the other ingredient first, then season gradually.
Preferably eat on the day this is made; store leftovers in airtight container in refrigerator for up to 2 days. Discard any excess liquid and add fresh lime juice before serving leftovers.