If you're having Mexican food, you gotta have pico de gallo. I know you're probably tempted to buy the almost fresh looking tub of pico at you local grocery store but ...... seriously...... just try making it at home. A few fresh ingredients, a little chopping and OLE!!! You have yourself some of the best tasting pico de gallo north of the border!
This is one of those loose recipes where the quantities are more suggestion than hard and fast rules. Here are, in my opinion, the critical factors in making a killer pico de gallo:
1. Start with fresh, vine ripe tomatoes. Please do NOT use the ones you bought last week and ended up storing in the refrigerator.
2. Use fresh lime juice. A lot of recipes skip this and it's honestly just plain wrong.
3.Use a fresh chili like a jalapeno (my fav) or if you like it hotter maybe a serrano or habanero.
4. Don't be shy when salt and peppering.