Add salt and black pepper to the Pico de Gallo. Season with salt and pepper to taste; start with a little and add more or less as desired.
Combine all the ingredients by gently tossing them together. Avoid crushing the tomatoes if you value their texture and flavor.
Ten to fifteen minutes before serving, let the Pico de Gallo to rest at room temperature. The tastes can combine in this way.
Before serving, give the Pico de Gallo one last stir. Before serving, check the seasoning with a taste.
Tacos, burritos, grilled chicken or fish, quesadillas, nachos, or simply dip tortilla chips in the fresh Pico de Gallo salsa for a delicious meal.
Any extra Pico de Gallo should be refrigerated in an airtight container. To enjoy it at its freshest, eat it no later than the next day or two.
To make this Pico de Gallo dish your own, feel free to dice some avocado, cut some mango, or add some corn kernels for some added sweetness and texture. To change the heat level, add or remove jalapeño peppers, or keep the seeds for more heat. This homemade salsa is full of flavor, so savor it!
