Mexican salsa pico de gallo

Prepare the necessary ingredients.

Make cross cuts on the skin of the tomatoes, dip them in boiling water for 20-30 seconds, then transfer them to ice water until completely cooled.

Peel the skin, slice the tomatoes, and remove the seeds.

Cut the tomato fillet into medium cubes.

Cut the peppers in half, remove the seeds, and dice them into small cubes.

Dice the onion into cubes of the same size.

Chop the garlic finely and roughly chop the cilantro.

Mix all prepared ingredients in a bowl. Pour in the oil.

Squeeze juice from limes. Add salt, sugar, and mix.

Submit.