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Pico de Gallo, also known as "salsa fresca," translates to "rooster's beak" in Spanish. While the exact origin of the name is somewhat debated, it is believed to refer to the way the salsa is traditionally eaten – pinched between the fingers, much like a rooster pecking at its food. This vibrant salsa has deep roots in Mexican cuisine, where fresh ingredients are celebrated for their flavors and health benefits.

How To Make The Best Pico De Gallo

Discover the vibrant world of Fresh & Zesty Pico de Gallo Salsa, a staple of Mexican cuisine that's more than just a condiment. Bursting with flavor and made from fresh tomatoes, onions, cilantro, lime juice, and jalapeños, it’s perfect with tortilla chips, tacos, grilled meats, or as a salad boost. Easy to make and loaded with health benefits, learn how to create this delicious salsa at home. Embrace the essence of freshness! #PicoDeGallo #SalsaRecipe #MexicanCuisine #HealthyEating #CookingAtHome #FreshFlavors
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Ingredients
  

4 medium ripe tomatoes, finely diced

1 medium red onion, finely chopped

1-2 jalapeño peppers, seeds removed and minced (adjust for spice preference)

1 cup fresh cilantro, chopped

Juice of 2 limes

Salt, to taste

1 clove garlic, minced (optional)

1/2 teaspoon ground cumin (optional for a smoky flavor)

Instructions
 

In a mixing bowl, combine the diced tomatoes, red onion, and jalapeño peppers. Stir well to combine.

    Add the chopped cilantro and mix again until evenly distributed.

      Squeeze the juice of the limes directly into the mixture, ensuring to avoid any seeds falling in.

        If using, add the minced garlic and ground cumin to the bowl, then season with salt to taste.

          Mix everything thoroughly, ensuring all flavors marry well together.

            Let the Pico de Gallo sit for at least 30 minutes at room temperature to allow the flavors to meld. If you're short on time, serve immediately, but letting it rest is ideal.

              Serve with tortilla chips, tacos, or as a topping for grilled meats and vegetables.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6