"Homemade Pico de gallo is the best! A simple salsa recipe made with chopped fresh tomatoes, chili peppers, red onion, cilantro, and lime. Eat it fresh with tortilla chips or serve as toppings for tacos and fajitas. Use firm, fleshy tomatoes ike Romas or hothouse tomatoes."
3-4 medium large tomatoes (1-1 ½ pounds), stems removed, some seeds squeezed out, diced
1/2 large red onion, diced
1–2 jalapeño chili peppers (stems, seeds, ribs removed), very finely diced
1–2 serrano chili peppers (stems, seeds, ribs removed), very finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Dice the tomatoes, discarding most of the seeds. Dice the onion. Very finely dice the chili peppers. Immediately wash your hands with soap and hot water; avoid touching your eyes. Reserve some of the chili pepper seeds. The seeds may be added at the end for additional heat.
Juice the lime and chop the cilantro. Combine all the ingredients. Taste and adjust the heat with the additional chili pepper seeds. Should the salsa be too hot, adjust by adding more diced tomatoes.
Allow the flavors to combine for at least one hour. Refrigerate until ready to serve. Mix well and serve.