Classic Pico de Gallo
Pico de gallo is a raw, chopped relish that relies entirely on the freshness of its ingredients. You combine diced tomatoes, white onions, fresh jalapeño, cilantro, and lime juice, then let it rest just long enough for the salt to draw the juices out of the tomatoes, creating a natural dressing.
The secret is in the prep.
Because this is a raw dish, use a sharp knife to ensure clean cuts rather than bruised pulp. Texture is the defining feature here.
- chef's knife
- mixing bowl
- cutting board
What goes in.
- 4 largefirm roma tomatoes, seeded and diced
- 1/2 cupwhite onion, finely diced
- 1 or 2jalapeño peppers, seeded and minced
- 1/2 cupfresh cilantro leaves, chopped
- 1lime, juiced
- 1/2 tspsea salt, or to taste
Letting the salt work
After mixing, allow the bowl to sit at room temperature for at least ten minutes. The salt will pull moisture from the tomatoes, creating a light, bright liquid that pulls the flavors together.
The method.
Prep the tomatoes
Cut the tomatoes in half lengthwise. Use your thumb to scoop out the watery seed membranes. Discard the seeds and chop the remaining firm flesh into uniform half-inch cubes.
Dice the aromatics
Dice the white onion to a similar size as your tomato pieces. Mince the jalapeño finely—remove the white membranes if you want less heat.
Combine and season
Add everything to your bowl. Drizzle with the lime juice and sprinkle with salt. Fold gently with a spoon to avoid mashing the tomatoes.
Rest
Cover and leave it on the counter for 10 to 15 minutes before serving to let the lime and salt season the vegetables thoroughly.
Other turns to take.
Cucumber Crunch
Add one small cucumber, peeled and seeded, for a cooling, crisp contrast to the tomatoes.
Tropical Kick
Add half a cup of finely diced mango to play against the heat of the jalapeño.
When it doesn't go to plan.
Always use white onion for this; red onion is too sharp and yellow onion is too sweet.
Taste a small piece of the jalapeño before adding all of it, as heat levels vary significantly between peppers.
If you have to store it, keep it in an airtight container for no more than one day, as the tomatoes will continue to release liquid.
The ones that keep coming up.
Why do I need to remove the tomato seeds?
The seeds and the surrounding gel contain excess moisture that makes the final dish watery and causes it to spoil faster.
Can I make this ahead of time?
It is best consumed within an hour of preparation. If you wait too long, the onions will dominate the flavor and the tomatoes will soften too much.