Cover and let the pico de gallo sit and “marinate” for at least 15 minutes.
Notes
Add corn to the pico de gallo in lieu of the avocado.
Make it spicy with chopped jalapeño peppers. Remove the seeds from the jalapeno for a slightly more mild taste. Serrano peppers also work well.
Swap out the red onion for white onion or sweet onion if you prefer. You can also throw some garlic or garlic powder into the sauce.
For even more flavor, try adding diced red bell pepper, cucumber, or chopped pineapple or mango. The fresh fruit adds a nice, sweet, refreshing contrast to the savory vegetables.
Prepare the pico de gallo without cilantro. You can omit the herb entirely, or substitute with chopped fresh parsley.
Let everything marinate for at least 15 minutes before serving so that the flavors can come together.
This salsa is best enjoyed on the same day that it's prepared.
Use ripe, in-season tomatoes for the best flavor and texture. It's ideal for the summer and early fall months when the local tomatoes are growing on the vine!
Chop everything evenly so that you get a little bit of each ingredient in every bite.