To let this salsa have the best flavor, put it in an airtight container and in the refrigerator for a couple of hours. This lets the flavors really combine and get good and acquainted And as a bonus, I like the taste of cold salsa, so that makes it even better.
When I make pico de gallo I always use fresh tomatoes, but when I want a restaurant style salsa, I go with canned which is great as it’s available all year!
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