2Jalapeno peppers - choppedor 1 large Serrano pepper if you prefer more heat
½teaspoonsaltor salt to taste
½teaspoonground black pepper
½of a fresh lime
In a medium size bowl, add the tomatoes, onion, Jalapeno (or Serrano) peppers, cilantro, salt, pepper, and juice from ½ of a lime. Stir together. Serve chilled as a dip or use as a topping for eggs, salads, tacos, or nachos. Stir together.
Serve chilled as a dip or use as a topping for eggs, salads, tacos, or nachos.
Make sure to add enough salt. The flavor really pops when the amount of salt is just right.
Chill in the refrigerator before serving to give the ingredients time to incorporate or "mesh".
Stir the Pico de Gallo together just before serving.