Step 1: Dice the Tomatoes

Start by dicing the Roma tomatoes into small, even pieces. The smaller you chop, the better the texture of your pico de gallo.

Step 2: Finely Chop the Onion

Use a sharp knife to finely chop the red onion. If you prefer a milder taste, soak the chopped onion in cold water for 10 minutes before adding it to the mix.

Step 3: Mince the Jalapeño

For a spicy kick, finely mince the jalapeño. If you want it less spicy, remove the seeds and white membrane before chopping.

Step 4: Chop the Cilantro

Roughly chop the fresh cilantro, ensuring you include both leaves and tender stems for the best flavor.

Step 5: Combine Ingredients

Add all the chopped ingredients to a mixing bowl. Stir in the lime juice, salt, black pepper, and optional garlic and cumin.

Step 6: Let It Rest

Allow the pico de gallo to sit for at least 15 minutes before serving. This resting time lets the flavors meld together beautifully.