Start by gathering all your ingredients. It’s important to ensure everything is fresh. Dice the tomatoes into small pieces, making sure to remove excess seeds and juice to prevent your salsa from getting too watery. Chop the onion finely; it should blend into the mix without overpowering the other flavors.

Next, finely chop the jalapeño or serrano pepper. Adjust the heat to your liking by deciding how much of the ribs and seeds you want to include. For those who prefer less spice, just a small amount will do. Go ahead and mince your garlic; its subtle flavor will deepen the overall taste. Make sure to chop the cilantro leaves roughly to release their oils but maintain some texture.

In a large mixing bowl, combine the diced tomatoes, minced onion, jalapeño, garlic, and chopped cilantro. Stir them gently, making sure all the ingredients intermingle beautifully.

Now for the magic touch—add the lime juice, salt, and cumin. These elements boost the flavors and create a harmonious blend. Taste the mixture and adjust the salt or lime juice if necessary. The goal is to achieve a refreshing balance of acidity, spice, and sweetness.

For best results, let your pico de gallo sit at room temperature for at least 15 minutes before serving. This allows the flavors to meld together beautifully. If you’re preparing ahead of time, cover it and store it in the refrigerator—but trust me, make sure it’s out of reach of the hungry guests!