Pico de gallo is nothing more than a salsa made with fresh tomatoes, onions, herbs, and chiles. It comes together so quickly, you'll wonder why you don't make it more often.
Combine all ingredients in large mixing bowl. Chill until ready to serve.
Serve with chips or with your favorite Mexican Food dishes.
Notes
Nutritional values are based on ¼ cup pico de gallo. Promptly refrigerate leftovers and use within 2 days.Choose tomatoes that are firm, heavy-for-their-size, and deeply colored without any noticeable bruises, cuts, or blemishes. Core, seed, and chop them for the best texture in your pico.If you'd like a spicier pico de gallo, use more than one jalapeno or a hotter serrano chile, finely chopped. The ribs and seeds of the chile will add more heat. Adjust to your preferences.If you don't have tomatoes, you can make a pico de gallo with fresh chopped strawberries, mango, or pineapple, or corn kernels.